The meat: St. Louis is lesser known for traditional barbecue, but is certainly famous for its spare ribs.
The sauce: St. Louis sauce is thick, tangy, and sticky-sweet. Maull's bottled sauce is the original, and boasts the unusual addition of anchovies and pepper pulp.
The slaw: St. Louis slaw is a vinegar-based version; the dressing is often cooked on the stove and poured over the slaw when warm, then the slaw is refrigerated before serving.
Source: Flickr user hepp