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St. Louis Style Ribs

Protein: Pork
Cut: St. Louis-style Pork Spareribs
Method: Grilling
Cooking Time: More than 60 Minutes
Servings: 4-6

Grilled St. Louis style ribs basted with pineapple and Sriracha sauce with charred soy and garlic chili paste.

Grilled St. Louis style ribs basted with pineapple and Sriracha sauce with charred soy and garlic chili paste.

Directions

  1. Heat an outdoor grill over medium heat, 300-350°F.
  2. Combine the soy sauce, pineapple, roasted garlic, chili flakes and Sriracha sauce in a food processor.
  3. Place the ribs on a roasting pan and rub the soy sauce mixture all over the ribs.
  4. Cook in the oven until tender, about 1 to 2 hours.

Grilled Sweet Potato Wedges

  1. Heat an outdoor grill over low heat.
  2. Heat the oil in a cast iron skillet over the grill.
  3. Whisk the eggs in a mixing bowl.
  4. Combine the flour, starch, garlic powder and lemon zest in a second bowl.
  5. Dredge the potatoes in the egg and then the flour mixture. Carefully place the potatoes in the oil, until golden in color and tender. Season with salt and place the potatoes on the grill for 30 seconds, until grill marks are on the coating.
  6. Combine the chilies, tomatoes, cilantro and red onions in a blender and pulse until roughly chopped.

Kale and Pepper Salad With Ancho Chili and Honey Vinaigrette

  1. Heat an outdoor grill over low heat.
  2. Char the kale on the grill until browning begins.
  3. Combine the ingredients for the vinaigrette in a blender or food processor.
  4. Toss all the ingredients for the salad in a serving bowl and finish with the vinaigrette.

 

Ingredients

1 rack Chairman’s Reserve® St. Louis style ribs

½ cup soy sauce

1 cup pineapple bits

1 bulb garlic, roasted

½ teaspoon crushed red chili

½ tablespoon Sriracha sauce

Grilled Sweet Potato Wedges

2 lb sweet potatoes, cut into wedges

3 cups vegetable oil, for skillet frying

2 eggs

1 cup almond flour

2 tablespoons tapioca flour/starch

1 tablespoon garlic powder

1 tablespoon fresh lemon zest

Kosher salt, to taste

5 dry red chilies, rehydrated

½ cup diced tomatoes

2 tablespoons freshly chopped cilantro

¼ cup diced red onions

Kale and Pepper Salad With Ancho Chili and Honey Vinaigrette

2 cups kale

1 red bell pepper, grilled and diced

1 poblano pepper, grilled and diced

2 ears corn, grilled

1 avocado, diced

½ cup ancho chili & honey vinaigrette

Ancho Chili & Honey Vinaigrette

½ tablespoon ancho chili powder

2 tablespoons pure honey

2 tablespoons white wine vinegar

1 tablespoon chopped shallot

½ cup olive oil

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