ChefSteps

We are so geared up for this summer!

We are going South with Joe Yim of Knox Ave BBQ, making these mouth-watering Lone Star-stye Ribs (with topping from The Sunflower State).

No fancy smokers required! ❌

You just need:
A whole rack of Pork spareribs
Black pepper
Kosher salt
Our recipe for Kansas City-Style Barbecue Sauce

And your chosen barbeque!

Let’s smoke!

1. Trim and season ribs with salt and pepper.

2. Set up your smoker. Cook ribs until meat is dark red and fat begins to render and bead up on surface of ribs, 3 to 4 hours. Flip 180°, cook 30 min to 1hr more. Spritz with a combo of water and apple cider vinegar.

3. Coat ribs in Kansas BBQ sauce, back to coo 15 to 30 mins. Wrap in foil, finish tenderising 20 to 40 mins, if needed. Rest 30 mins to 1 hr.

4. Slice and serve!

The perfect taste of Texas!

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

Dulce de leche crepes that you can prep in advance.

Otto Romer honors us with this nostalgic recipe.

You’ll need:
Whole Milk
Eggs
Brown butter
All-purpose flour
Sugar

Flippin’ good:

Make your dulce de leche in advance.

1) Whisk eggs, butter and milk together. Add flour, sugar and salt. Mix until just combined. Cover and rest 1 hr.

2) Preheat and butter pan, ladle and spread thin layer of batter. Cook 1 min, flip, cook 30 secs, transfer to plate. Repeat for remaining batter.

3) Spread dulce de leche in each crepe centre, roll to cylinder, sprinkle granulated sugar and head to caramelise.

Crepes that would get mother’s approval.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

Safety first!

We love using mandolins for slicing our veg… and only our veg! 🥒

We don’t want to see any sliced fingers, so check out our safety tips at chefsteps.com or via the link in the comments!