St Louis Ribs Glazed with Hot Pepper Peach Sauce

Directions Print

1. For the ribs, remove the thin membrane from the bone side of the ribs and rub with oil and season with pepper supreme. Wrap with foil and place in the oven at 300° for 2½ hours. When done place 2 ounces of the peach pepper sauce and on the meat side of the ribs. Place back in the oven uncovered on a sheet pan for the remainder of the 30 minutes to caramelize the sauce. When done and ribs are tender, reserve hot.
2. For the plate, fry the fries and toast the bread and arrange the pickles, onions, and jalapeño as in picture. Cut the ribs into individual or double cut bone or not at all depending on size of plate.