RECIPE: Sweet Chili Ribs

Revival Smoked Meats is an extension of the popular restaurant Revival, with three locations throughout the Twin Cities.

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At Malcolm Yards has been a hot spot food hall since it opened up about a few years ago. Today. They’re welcoming two new restaurants to the building. Revival smoked meats is one of them. We have chef Thomas Baher here. He’s the chef and co owner of a,

Of a bunch of restaurants that you started in the Twin Cities. How you doing, man? Doing great. Happy to be here this morning and happy to be in Welcome Yards. Yeah. Nice to see you. So you have a rival chicken. But now you have a revival smoked meats. Yeah.

And we’re, we’re bringing uh uh one of our favorite uh kind of appetizers here today. We’re gonna do these. Everybody knows our ribs and barbecue ribs. We’re gonna do a twist on this by doing a fried rib. You can do this at home.

I’m gonna show you a quick easy batter. Uh just to make the rib a little healthier, you know, you know, we like to fry our things here. Let’s go. So what’s your batter consist of equal parts flour, corn starch. I’m gonna do a cup of each

And then a teaspoon and a half of baking powder and salt. Whisk the dry. You’re gonna put a little bit of soda water in there. This is my trick with batters, soda water, meaning baking soda just like a bubble water because I didn’t see any. Yep. We’re always gonna mix your batter thick.

This is my big trick. I tell people all the time. Mix it thick. You mix it thick, you get all those lumps out, you put all your water in at once and it’s too much. I see. See now all those lumps are gone. It’s a thing

And then we have a little bit more. Get our finished consistency. The other big trick for me that I tell people like you’re gonna batter something like this. You know, you really want to get um whatever you’re frying dip in a little corn starch or flour before you go into the batter.

That’s just gonna help it adhere there. And the cool thing about this is it never makes a mess. Who cares, man? If you’re not making a mess, you’re not cooking. Now this we want to be a kind of a thin coating. OK? So it’s gonna let the batter drip off

And then drop it slowly. Hold it just a little bit above. Oh please. Can we get an oil shot? Yes. Look at this. That is satisfying. As a matter of fact, I’m gonna take my microphone and I’m gonna put it near there. You hear that y’all hear that at home? Yes.

OK. I’m nerd out about this. Hey Baher. Do you remember where we first met? I doubt this. I doubt you remember, but I do. Can I tell the story? Yeah. Yeah. Get out of it. You’re working at the taste of Minnesota uh for the Super Bowl.

When they’re in town, we were in like Houston or Phoenix or something, right? For the Super Bowl. And you traveled to Houston because we had the Super Bowl the next year and you guys have just wrapped up your awesome uh expose on whatever you were cooking, there was delicious.

But I met you and we wanted to interview you and you welcomed us with a shot of tequila. So that’s how we met by taking a shot of tequila the better because you had just served everybody now, you know, people know me in tequila. Um

People know me, I, I just have love for the spirit. Um And, but the most amazing thing and I love tequila and II, I have a lot of friends who, who turned me on to so, so many great things. But even last night, I had a tequila. I’ve never had before.

Araca, which is kind of a derivative, more of a mescal and it’s just, you know, when you’re into something like that, you can never stop learning. And there’s just so many amazing and talented people around the twin cities that can

Continue to turn me on to, to new things and teach me more and more. And it’s a grain free alcohol. That’s a clean alcohol. So many foodies, right. So many foodies that are into, of course, spirits as well. How long do you fry this? So, we’re gonna fry this. It doesn’t take long.

So we’re using the Saint Louis Rib here. And the cool thing about the Saint Louis rib is, you know, you can see it’s, they’re longer but they’re not that thick. So it doesn’t take that long to get them heated up. I like those versus baby back. You know, I do too.

This is what we choose to do at the, you know, at the market and uh at all of our restaurants, I just love the smoke flavor. You get out of them. I love the percentage of fat to meat. They just eat really, really good. But yeah, we can dig these up. Now.

How do you, how do you know when it’s done? How do you know when it’s done? Is it brown? You get a nice little brown, you know you saw, I mean, this looks like a pro tempura. We made that in seconds. My LDL down, bro.

Oh, this will do it. Oh, look at that chili sauce on top. A little chili sauce. Oh my goodness. That cannot suck. You know, they put all the things on there, right? Hey, everybody revival is open now at the market at Malcolm Yards.

Congratulations on that new joint. By the way, that new spot we have a link uh to the ribs recipe at Care eleven.com. If you wanna check that out. Thank you, Thomas. Appreciate it, man. We’ll pound Tom. Here we go. We’re back with our second hour Care 11 News Saturday.