St. Louis Ribs/Hickory Sticks BBQ - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

St. Louis Ribs/Hickory Sticks BBQ

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Barbecue ribs and cole slaw are a delicious combination. A chef shares a recipe that'll have your guests begging for seconds. Time to grab a Bite with Belkys.

The Chef: Nato Sanchez

The Restaurant: Hickory Sticks BBQ in Plantation.

The Dish: St. Louis Ribs with Spicy Cole Slaw

Ingredients:

1 3 lb. spare ribs cut St. Louis style.

Rub:

4 tbs. brown sugar

1 tsp. paprika

1 tsp. coarse ground black pepper

Sauce:

4 oz. raspberry preserves

1 oz. ketchup

1 oz. honey

1 oz. molasses

2 oz. barbecue sauce

1/2 oz. white vinegar

1/2 oz. liquid smoke

1 cinnamon stick

1/2 cup brown sugar

1 tsp. salt

1 tbs. paprika

Spicy Cole Slaw:

5 oz. cabbage

1/2 oz. scallions

1/2 oz. shredded carrots

1 Tbs. fresh cilantro, chopped

1 pinch celery seeds

1 tsp. jalapeños, chopped

2 oz. cole slaw dressing

Method of Preparation:

- For the Rub- add brown sugar, black pepper and paprika to a bowl. Mix together and rub over the ribs. Put the ribs fat side down, on the grill or in the oven at 350 degrees for three hours, turning once.

- For the barbecue sauce, add raspberry preserves, regular barbecue sauce, molasses, white vinaigrette, paprika, worcestershire sauce, cinnamon stick, brown sugar, liquid smoke, ketchup, honey, salt and mustard. Mix well and set aside.

- For the spicy cole slaw- add chopped cabbage, green onions, carrots, chopped fresh cilantro, chopped jalapeños, celery seeds and cole slaw dressing. Mix well.

- About ten minutes before the ribs are done- glaze them on top with the barbecue sauce. Cook ten more minutes to caramelize and they're ready.

To Plate:

Plate the ribs with a serving of spicy cole slaw and garnish with mango salsa.

Serving suggestion: Frozen Margarita

Serves: 2

Hickory Sticks BBQ

8320 W. Sunrise Blvd.

Plantation, FL 33322

954-368-4478

http://www.hickorysticksbbq.com/

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