St. Louis ‘trashed ribs’ with parsley and pickles: Try the recipe

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On a recent trip to St. Louis, I overdid it on the barbecue. It was a good thing, of course. But now that I’m back home in New York City and craving some of the best of what’s around, I’ll default to the ‘cue wizards at Salt + Smoke – a Texas-style barbecue joint, which doles out eats in five locations around St. Louis. One location in Ballpark Village, boasts incredible views of Busch Stadium on their patio. “You no longer have to decide between mouthwatering smoked meats and crispy, crunchy fried food as Salt + Smoke went ahead and used both cooking methods here,” says Salt + Smoke’s Chef and Pitmaster Haley Riley, who calls this recipe a decadent, smoky, spicy, rich, salty, sticky, sweet plate of perfection.SOUTHERN BAKED BEANS FOR A BBQ SIDE DISH: TRY THE RECIPEYou can buy the restaurant’s rubs, sauces and even the fully smoked ribs online with nationwide shipping at
Chef and Pitmaster Haley Riley of Salt + Smoke restaurant in St. Louis, Missouri, smothers his ribs in barbecue sauce mixed with garlic and parsley.
(Salt + Smoke)Trashed Ribs by Haley Riley, Salt + Smoke Makes 1 servingsPrep time: 30 minutesCook time: 15 minutesIngredients:Half slab (6 bones) smoked pork ribsOil for frying8 oz tomato-based, St. Louis-style barbecue sauce of your choice1 Tbsp minced garlic1 Tbsp chopped fresh parsley4 slices bread and butter pickles2 oz Alabama-style white barbecue sauce of your choiceNASHVILLE BBQ PRO REVEALS HIS SIGNATURE CORN PUDDING: TRY THE RECIPE
This “trashed ribs” recipe from St. Louis restaurant Salt + Smoke, are served with a side of crunchy bread and butter pickles.
(Salt + Smoke)Directions:1. Slice half slab ribs and into single rib pieces.2. In a deep-fat fryer, heat neural oil like peanut oil or natural beef tallow to 350° F.3. While oil is heating, warm up your choice of St. Louis-style barbecue sauce with garlic and parsley. When warm, pour into a large bowl.CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER4. Drop ribs into a fryer for 2 to 3 minutes.5. Remove ribs from fryer and immediately toss ribs in warmed sauce.6. Serve with bread and butter pickles and a ramekin of Alabama-style white sauce.CLICK HERE TO GET THE FOX NEWS APPThis original recipe is owned by and was shared with Fox News Digital.

Mojtaba Sadira

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