8 BBQ St. Louis ribs, cooked
3 oz. Ken's Thai Satay Sauce
1 tsp. Cilantro, chopped
1 tsp. Fresno pepper, sliced into rings
1 tsp. Peanuts, chopped (optional
Cut cooked ribs into individual riblets. Deep fry the riblets until hot and crispy, about 1 to 2 minutes. Toss riblets in Ken’s Thai Satay Sauce. Plate and garnish with cilantro, pepper slices, and peanuts.