Recipe

Aug 26 2020

St. Louis Style Ribs with Sweet Potato Wedges and Kale Salad

St. Louis Style Ribs with Sweet Potato Wedges and Kale Salad

Enjoy good home cooked ribs with meat that practically falls off the bones with our Grilled St. Louis Style Ribs recipe. This recipe is basted with pineapple and Sriracha sauce and with charred soy and garlic chili paste for unmistakably St. Louis flavor.  Pair these flavorful ribs with with Sweet Potato Wedges and a Kale Salad for a meal the whole family will enjoy.

Servings: 4-6

Ingredients

Ribs:

• 1 rack Chairman’s Reserve St. Louis Style Ribs
• ½ cup Soy Sauce
• 1 cup Pineapple Tidbits 
  
• 1 bulb Garlic, roasted
• ½ tsp Crushed Red Pepper
• ½ Tbsp Sriracha Sauce

Sweet Potato Wedges:

• 2 lb Sweet Potatoes, cut into wedges
• 3 cups Vegetable Oil, for skillet frying
• 2 Eggs
• 1 cup Almond Flour
• 2 Tbsp Tapioca Flour
• 1 Tbsp Garlic Powder
• 1 Tbsp Fresh Lemon Zest
• Kosher Salt, to taste
• 4 oz Green Chiles
  
• ½ cup Tomatoes, diced
• 2 Tbsp Cilantro, freshly chopped
• ¼ cup Red Onions, diced
  

Kale and Pepper Salad:

• 2 cups Kale
• 1 Red Bell Pepper, grilled and diced
• 1 Poblano Pepper, grilled and diced
• 2 ears Corn, grilled
• 1 Avocado, diced

Ancho Chili & Honey Vinaigrette:

• ½ Tbsp Chili Powder
  
• 2 Tbsp Honey
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Shallot or Sweet Yellow Onion, chopped 
  
• ½ cup Olive Oil
  

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Instructions:

Ribs:

1. Heat an outdoor grill over medium heat, 300-350°F.
   
2. Combine the soy sauce, pineapple, roasted garlic, chili flakes and Sriracha sauce in a food processor.
   
3. Place the ribs on a roasting pan and rub the soy sauce mixture all over the ribs.
   
4. Cook in the oven until tender, about 1 to 2 hours.
   

Grilled Sweet Potato Wedges:

1. Heat an outdoor grill over low heat.
   
2. Heat the oil in a cast iron skillet over the grill.
3. Whisk the eggs in a mixing bowl.
4. Combine the flour, starch, garlic powder and lemon zest in a second bowl.
5. Dredge the potatoes in the egg and then the flour mixture. Carefully place the potatoes in the oil, until golden in color and tender. Season with salt and place the potatoes on the grill for 30 seconds, until grill marks are on the coating.
   
6. Combine the chilies, tomatoes, cilantro and red onions in a blender and pulse until roughly chopped.
   

Kale and Pepper Salad With Ancho Chili and Honey Vinaigrette:

1. Heat an outdoor grill over low heat.
   
2. Char the kale on the grill until browning begins.
3. Combine the ingredients for the vinaigrette in a blender or food processor.
4. Toss all the ingredients for the salad in a serving bowl and finish with the vinaigrette.