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Kris Hansen
The Carbon Bar
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
Menu
Gluten Free
The Carbon Bar brings you their famous St. Louis Style ribs! Enjoy it with coleslaw, pickles, and one of Carbon’s signature BBQ sauces – Sweet n’ Spicy.
Serves 2-3 | Easy Prep | 1 Course
$52.50
The Carbon Bar brings you their famous St. Louis Style ribs! Enjoy it with coleslaw, pickles, and one of Carbon’s signature BBQ sauces – Sweet n’ Spicy.
Allergens: Pork, Pepper, Chili, Alliums, Egg
Make sure you’ve got a Large Pot, Tongs, a Cutting Board, a Timer, a Platter, and a Mixing Bowl. Now, let’s get cooking!
ST. LOUIS STYLE RIBS
Sous-Vide Method:
Place bag in a large stock pot, fill 3/4 with water. Bring to a simmer for 6 minutes. Slowly remove bag with tongs, set aside to open. Cut open and remove ribs, place on cutting board.
Oven Method:
Line a baking sheet with parchment paper. Remove ribs from packaging and butcher paper. Add our sweet n’ spicy sauce. Wrap in foil and bake at 400°F for 35 minutes.
Remove pickled cabbage from package and place in a mixing bowl. Add mayonnaise (if desired) and mix well. Place in a dish and leave in refrigerator until ready to serve.
Remove pickle spears from vacuum package and place on your platter.
Don’t forget to have fun!
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
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