Seatown Rub with Love Sticky Ribs

A Tom DouglasĀ® Recipe

Created by Sous-Chef Son Souvatdy and Sous-Chef Emily Oleyer, Seatown Market Diner

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For the Seatown Rub:

½ cup Rub with Love Chinese 12-spice Rub

1 tablespoon garlic powder

1 tablespoon ginger powder

1 tablespoon onion powder

¼ cup brown sugar

2 tablespoons salt  


Kosher salt as needed

2 racks baby back pork ribs

3 tablespoons Rub with Love Spicy Mustard

Rub with Love Triple Garlic Teriyaki, as needed


To make the Seatown Rub, combine all ingredients in a bowl and mix thoroughly. Set aside.


Generously using kosher salt, salt the racks on both sides. Use half the mustard (1½ tablespoons mustard per rack) to coat each rack. Then coat both racks generously on both sides with the Seatown Rub. (You may not need all the rub.) Place the racks on baking sheets.

Preheat the oven to 225°F. Rule of thumb for ribs is to cook them 1 hour for every pound.  Ribs are done when the meat tears easily away from the bone.  Take the ribs out of the oven and cover in parchment paper or foil and let rest for 30 minutes.


Take ribs out of the foil or parchment and douse with Rub with Love Triple Garlic Teriyaki, then place them under the broiler for 3-4 minutes.

Slice the ribs and serve with coleslaw and hush puppies.


For the Tokyo Vinaigrette:

1 tablespoon Tokyo Rub

½ cup rice vinegar

¾ teaspoon sugar

½ teaspoon salt

6 tablespoons lime juice

2 tablespoons sesame oil


Whisk together all ingredients in a bowl and set aside.


For the cabbage mixture:

1 1/3 cups shredded cabbage

1 cup sliced red onion

1 cup shredded carrots

Salt to taste


In a bowl, mix together the cabbage, red onion, and carrots. Dress with the Tokyo Vinaigrette and season with salt to taste. Let the slaw sit in the vinaigrette for a couple of minutes before serving.


Hush puppies

1½ cups yellow corn meal

¾ cup all-purpose flour

¼ cup granulated sugar

½ tablespoon baking soda

1 tablespoon salt

1 tablespoon Rub with Love Tokyo Rub

1½ cups buttermilk

½ cup pilsner beer

2 eggs, beaten

3 green onions that have been grilled and chopped

2 jalapeno peppers, chopped (include seeds)

Oil as needed for frying


Combine the cornmeal, flour, sugar, baking soda, salt and rub in a mixing bowl. In a separate mixing bowl, combine the eggs, beer and buttermilk and beat well.

Slowly add the wet ingredients to the dry mix. Stir until it is completely mixed, making sure there are no lumps of flour. Fold in the green onions and jalapeno. Heat oil to 350°F. Scoop out balls of batter using a 1oz ice cream scoop and drop them into the oil. Deep fry, in batches so as not to overcrowd, until hush puppies are a deep golden brown. Use a slotted spoon or a spider to scoop the hush puppies from the oil, lightly season with salt, and serve.