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On a recent trip to St. Louis, I overdid it on the barbecue.
That was a good thing, of course. But now that I’m back in New York City and craving the best of what there is, I routinely turn to the “cue wizards” at Salt + Smoke — a Texas-style barbecue joint, eating at five locations. around St. Louis. A location in Ballpark Village offers a fantastic view of the Busch stadium from their terrace.
“You no longer have to choose between mouthwatering smoked meats and crispy, crunchy fried foods, as Salt + Smoke went ahead and used both cooking methods here,” says Salt + Smoke’s Chef and Pitmaster Haley Riley, who give this recipe a decadent, smoky, spicy, rich, salty, sticky, sweet plate of perfection.
SOUTHERN BAKED BEANS FOR THE BBQ: TRY THE RECIPE
You can buy the restaurant’s rubs, sauces, and even all-smoked ribs online with nationwide shipping at saltandsmokebbq.com.
Haley Riley’s Trashed Ribs, Salt + Smoke
Makes 1 servings
Preparation time: 30 minutes
Cooking time: 15 minutes
Half slice (6 bones) smoked pork ribs
Oil for frying
8 oz tomato-based, St. Louis-style barbecue sauce of your choice
1 tbsp minced garlic
1 tbsp chopped fresh parsley
4 slices of bread and butter pickles
2 oz Alabama-style white barbecue sauce of your choice
NASHVILLE BBQ PRO REVEALS ITS SIGNATURE Corn Pudding: TRY THE RECIPE
1. Cut half ribs and into single ribs.
2. In a deep fryer, heat neural oil such as peanut oil or natural beef fat to 350°F.
3. While the oil is heating up, reheat your St. Louis-style barbecue sauce with garlic and parsley. When hot, pour into a large bowl.
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4. Drop the ribs into a deep fryer for 2 to 3 minutes.
5. Remove the ribs from the fryer and immediately toss the ribs into the heated sauce.
6. Serve with bread-and-butter pickles and a small bowl of Alabama-style white sauce.
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This original recipe is owned by saltandsmokebbq.com and was shared with Fox News Digital.