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Crispy Thai Satay Riblets

Ken’s Thai Satay Sauce takes these St. Louis ribs on a tasty trip to Southeast Asia.



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.

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