From the episode, “Lifting the Weight”
FOR THE RIBS
12 St Louis spare ribs
2 tbsp yellow mustard
2 tbsp Kosher salt
1 tbsp light brown sugar
2 tbsp BBQ spice
FOR THE CORN MEAL BATTER
1 cup yellow corn meal
1 cup all-purpose flour
1 oz granulated sugar
1 tsp Kosher salt
1 cup buttermilk
1 medium egg
2 tbsp grapeseed
2 tbsp honey
1 tsp BBQ spice
FOR THE BBQ SLAW
3 cups white cabbage, shredded
1 cup carrots, shredded
½ cup pineapple, diced
1 bunch scallions, sliced
3 tbsp sweet BBQ sauce
1 tbsp cider vinegar
1 bunch cilantro, chopped
¼ cup pumpkin seeds, chopped
Salt and pepper
FOR THE MUSTARD BBQ SAUCE
½ cup Dijon mustard
1 cup tangy BBQ sauce
1 tbsp honey
3 tbsp green chili salsa
Salt and pepper
1) Pre-heat a smoker to 325 degrees.
2) In a mixing bowl add salt, light brown sugar, and BBQ spice together. Liberally coat the St. Louis spare ribs with the yellow mustard, Then coat the ribs with salt and BBQ spice mixture.
3) Place the ribs in the smoker and smoke for 3 hours.
CORN MEAL BATTER
1) Mix all the dry ingredients in a mixing bowl.
2) In a separate mixing bowl, add all the wet ingredients together.
3) Combine all the wet and dry ingredients together.
4) Season the batter with salt and pepper.
1) In a mixing bowl add BBQ sauce and cider vinegar together.
2) In a separate bowl add cabbage, carrots, pineapple, cilantro, and pumpkin seeds.
3) Dress the cabbage mixture with BBQ sauce and cider vinegar. Season with salt and pepper.
MUSTARD BBQ SAUCE
1) In a mixing bowl combine all ingredients.
2) Season with salt and pepper.
1) Pre-heat a deep fryer to 350 degrees.
2) Place already braised St. Louis ribs in the corn meal batter.
3) Place the breaded rib in the 350-degree fryer, and cook for about 4 minutes, or until the rib is golden brown and crispy.
4) Place BBQ Cole slaw in the center of the plate.
5) Top the Cole slaw with the crispy ribs
6) Finish the ribs with mustard BBQ sauce.