In a saucepan over medium heat whisk together ketchup, molasses, rice wine vinegar, chili flakes, sesame oil, brown sugar, and soy sauce. Simmer for 5 minutes. Remove from heat fold in mint and cool to thicken.
Rub butter flavored oil on ribs then generously coat with BBQ rub. Wrap and refrigerate overnight for best flavor.
Using your wood of choice set your smoker to 225°F and cook ribs for 4-5 hours until tender and ribs reach an internal temperature of 195°F. Remove from the smoker and cool for an hour.
Cut in between each bone for individual ribs. Wrap and refrigerate for at least an hour before frying.
Whisk together rice flour, all-purpose flour, and cornstarch.
Heat fry oil in deep fryer to 350°F.
Take the ribs out of the refrigerator and dredge in rice flour mixture. Shake off excess flour. Drop ribs into submerged basket in hot fry oil.
Cook ribs for 2-3 minutes until crispy. Remove from oil and drain on towel.
Toss ribs with cooled sauce then portion three to four per plate for an appetizer or small plate.
Sprinkle chopped chives and sliced cherry peppers over the top and serve.
Ingredients
1 ea. Allegiance St Louis ribs, 3 3/4 lb. and down
Wood of choice, for smoker
1 cup Magellan® BBQ seasoning rub
1/4 cup Brilliance Butter Flavored Oil
Brilliance® Cottonseed & canola oil, for deep frying
