Products Used in this Recipe

Roasted St. Louis Cut Ribs With Fried Plantains

servings

Total Time 3

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Ingredients

8 lb St. Louis Ribs
3 cup Kansas City Sauce
30 Big Banana Ripe Plantain Slices

For the Roasted St. Louis Cut Ribs

8 lb St. Louis cut ribs
2 tbsp Granulated garlic
2 tbsp Lawry's seasoned salt
1 tbsp Coarse ground black pepper
3 tbsp Brown sugar
3 cup Beer
½ cup Molasses
¼ cup Apple cider vinegar

For the Kansas City BBQ Sauce

1 cup tomato paste
¼ cup Ketchup
¼ cup Molasses
¼ cup Crystals Hot Sauce
¼ cup A1 Steak sauce
¼ cup Brown sugar
2 tbsp Coleman's dry mustard
¼ cup Worcestershire sauce
½ cup Apple cider vinegar

Preparation

For the Roasted St. Louis Cut Ribs

Preheat oven to 400°F
Combine all spices and brown sugar.
Season ribs with seasoning blend.
Place ribs on baking sheet lined with roasting rack.
Bake for 45 min and cook until deep brown color.
Remove from oven.
Combine beer, molasses and vinegar.
Place ribs in foil.
Pour molasses beer mixture over ribs.
Wrap in ribs in foil.
Reduce heat of oven to 225°F.
Bake ribs for additional 2 hours.

For the Kansas City BBQ Sauce

Combine all ingredients in medium pot.
Mix well.
Bring to a simmer.
Cook for 20 minutes slow on low heat.

For the Big Banana Ripe Plantain Slices

Preheat deep fryer to 350°F degrees.
Fry sweet plantains until medium brown color. 3-4 minutes.
Drain sweet plantains and hold warm.

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