Allegiance® Crispy Sticky St. Louis Ribs
Allegiance® Crispy Sticky St. Louis Ribs
Directions
- In a saucepan over medium heat whisk together ketchup, molasses, rice wine vinegar, chili flakes, sesame oil, brown sugar, and soy sauce. Simmer for 5 minutes. Remove from heat fold in mint and cool to thicken.
- Rub butter flavored oil on ribs then generously coat with BBQ rub. Wrap and refrigerate overnight for best flavor.
- Using your wood of choice set your smoker to 225°F and cook ribs for 4-5 hours until tender and ribs reach an internal temperature of 195°F. Remove from the smoker and cool for an hour.
- Cut in between each bone for individual ribs. Wrap and refrigerate for at least an hour before frying.
- Whisk together rice flour, all-purpose flour, and cornstarch.
Heat fry oil in deep fryer to 350°F.
- Take the ribs out of the refrigerator and dredge in rice flour mixture. Shake off excess flour. Drop ribs into submerged basket in hot fry oil.
Cook ribs for 2-3 minutes until crispy. Remove from oil and drain on towel.
- Toss ribs with cooled sauce then portion three to four per plate for an appetizer or small plate.
- Sprinkle chopped chives and sliced cherry peppers over the top and serve.
Ingredients
- 1 ea. Allegiance St Louis ribs, 3 3/4 lb. and down
- Wood of choice, for smoker
- 1 cup Magellan® BBQ seasoning rub
- 1/4 cup Brilliance Butter Flavored Oil
- Brilliance® Cottonseed & canola oil, for deep frying
- 1/2 cup Asian Pride® Soy Sauce
- 1/4 cup West Creek® Molasses
- 1/3 cup sugar, brown
- 1 tbsp Asian Pride® Rice Wine Vinegar
- 2 tsp Peak Fresh Produce® Garlic, minced
- 1 tsp ginger, minced
- 1 tbsp Asian Pride® Sesame Oil
- 1/2 tsp Roma® Crushed Red Chili Flakes
- 1/3 cup West Creek® Ketchup
- 1 tbsp Peak Fresh Produce® Mint, minced
- 1/4 cup rice flour
- 1/4 cup Roma® All-Purpose Flour
- 1/2 cup cornstarch
- 2 tbsp Peak Fresh Produce® Chives, Fresh, finely chopped for garnish
- 6 ea. Roma® cherry peppers
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
