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Crispy Thai Satay Riblets

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

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