Chicken Fried St. Louis Pork Rib Sampler Courtesy Of: David Franklin Chicken Fried St. Louis Pork Rib Sampler 2 servings Butcher's Block Pork Side Rib St. Louis 28-32oz,½ rack Seasoning Pepperberry Rub,1 Tbsp Sysco Classic Batter Mix Tempura,½ cup Jade Mountain Bread Crumb Japanese Panko,1 cup Sysco Imperial Sauce BBQ Smokey Reserve,3 oz Sysco Classic Honey Pure,½ oz Potato Chip Yukon Gold,2.5 oz 1. Thaw ribs overnight in cooler, season with 1/2 Tbsp of the pepperberry rub. Wrap in foil and bake 250F for 60 minutes. Let rest and cut into individual bones.

2. Season prepared batter mix in one bowl and panko in another with pepperberry mix.

3. Lightly coat ribs with batter and shake off excess, toss in seasoned bread crumbs.

4. Place ribs on a rack for at least 10 minutes to set coating. Preheat fryer 350F and combine BBQ sauce with honey.

5. Fry potato chips until lightly browned and crisp, drain well and season. Reserve.

6. Place ribs in fryer basket and cook until coating is crisp and ribs are hot throughout, 2 3 minutes.

7. Drain well and toss with BBQ sauce, serve immediately with chips.