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HUSH PUPS WITH STICKY RIBS IS THE ONLY WAY LET IT COAT YOUR TEETH SUCK IT OFF THE BONE LICK YOUR FINGERS CLEAN COOKIN' SOMETHIN'

STICKY RIBS INGREDIENTS
2 full racks of pork side ribs

BBQ GLAZE INGREDIENTS
½ bottle Ketchup
½ bottle Yellow mustard
Worstechire sauce
Maple Syrup
White vinegar
½ cup Brown Sugar
2 Tbps Cayenne
2 Tbsp Cumin
2 Tbsp Black pepper
2 Tbsp Onion powder
2 Tbsp Garlic powder
2 Tbsp Coriander
2 Tbsp Smoked Paprika
Chili Flakes
2 Tbsp Chili powder
Bay leaves
Salt

CREAMY COLESLAW INGREDIENTS
Green cabbage, diced
Large white Spanish onion, diced
Dill Pickle, diced
Carrots, peeled and grated
Mayonnaise
2-3 Tbsp Sugar
White vinegar

HUSH PUPPIES INGREDIENTS
Oil for frying
1 cup All purpose flour
½ cup Cornmeal
¼ cup Brown Sugar
½ Tbsp Baking powder
Garlic powder
2 Eggs
1 cup buttermilk
¼ cup Unsalted Cold butter
1 Tbsp Maldon salt
Honey

STICKY RIBS COOKING METHOD
1. Start by removing the silver skin from the ribs. Slice ribs into individual pieces and place them into a casserole dish.
2. Pour bbq sauce over ribs making sure to cover completely.
3. Place in a 400F oven. Roast until meat begins to brown and slightly come off the bone.
4. Remove the ribs from the casserole dish and place them onto a wire rack on a rimmed baking sheet.
5. Using a spoon, swirl the sauce around and drizzle on top of the ribs. Place back into the oven to roast.
6. Add ½ cup of bbq sauce and ½ cup of honey to a pot mixing together until reduced.
7. Add ribs to a plate and drizzle the glaze over top of each rib.
8. Serve and enjoy.

BBQ SAUCE METHOD
1. To a large pot over medium heat, add ketchup and yellow mustard, brown sugar, maple syrup, Worcestershire sauce, white vinegar, apple cider vinegar, and spices.
2. Stir until fully combined and add a cup of water.
3. Let cook and reduce. Stir occasionally.

HUSH PUPPIES COOKING METHOD:
1. In a large bowl, combine flour, corn meal, baking powder, brown sugar, and Maldon salt. Whisk together.
2. Add melted unsalted butter to beaten eggs and whisk together. Add buttermilk and whisk together.
3. Add the wet ingredients to the dry ingredients and whisk them together into a batter. Wrap and place in the freezer.
4. Heat oil to 360F.
5. Use two spoons and hot water. Shape the dough into little balls and place them onto parchment paper. Optionally, place into the freezer for 15 minutes.
6. In a medium bowl, combine room temperature butter with honey. Mix together with Maldon salt and garlic powder.
7. After 15 minutes in the freezer, fry each ball of dough until golden brown, flipping halfway through. Place on a rimmed baking sheet.
8. Serve and enjoy.

COLESLAW COOKING METHOD:
1. Start by adding diced pickles, onions, and carrots. Add to a large bowl and mix together.
2. Add diced cabbage and mix it together.
3. Add Duke’s mayo and mix together until fully combined.
4. Add two glugs of vinegar, salt, and sugar. Mix thoroughly.
5. Place in the refrigerator until ready to serve.