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maple bourbon rib dinner full rack

Home > Plating Recipes > Summer LTO > Maple Bourbon Rib Dinner Full Rack
  • ingredients
Ingredients
Amount
Unit
Cardinal Sou Vide Rib
1
Rack
Cattleman’s BBQ Sauce
4
oz
Maple Bourbon Seasoning
.5
oz (wt)
Coleslaw
3
oz
Coleslaw Dressing
.5
oz (wt)
Truffle Parm Fries
6
oz
Green Onion
0.25
oz
Parm & Herb seasoning
0.5
oz
Shaved Parmesan
0.5
oz
Parsley (Chopped)
0.15
oz
Fryer Oil
1
oz
  • Recipe Instructions:
  • Procedure

Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.

  • Plate: Sheet pan with wings liner
  • Tools: Sheet pan, parchment paper, oven, pastry brush, fryer basket, SS bowl, probe, Tongs, culinary blow torch
  • Training Video: https://youtube.com/shorts/5k8kTzmgCtk?si=9OcYrA4shdU6fRFA
  • Flame Finished Techniques:
    Broil in oven: 1 minute maximum
    Blow Torch: Torch ribs for 30-25 seconds evenly.
    Salamander: 1 minute maximum.
  • 1. Line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup. 2. Place one full rack of pre-cooked ribs onto the prepared sheet pan.
    3. Using a pastry brush, apply an even coating of cattleman’s BBQ sauce over the entire surface of the ribs to ensure thorough coverage and flavour.
    4. Sprinkle maple bourbon seasoning evenly over the sauced ribs to enhance aroma and taste.
    5. Place the sheet pan in a preheated oven set to 400°F (205°C) and bake the ribs for approximately 6 minutes, or until the internal temperature reaches 165°F (74°C) for food safety.
    6. Note: This product is fully pre-cooked; this step is for heating and caramelization.
    7. While the ribs are baking, prepare the coleslaw. In a mixing bowl, combine coleslaw mix, coleslaw dressing, and green onions. Toss gently until evenly coated and hold refrigerated until the plating.
    8. Drop an order of regular fries into the fryer basket and cook until golden brown and crispy. 9. Once the fries are cooked, transfer to a stainless-steel mixing bowl. Toss with garlic truffle oil and garlic plus seasoning, ensuring fries are evenly coated.
    10. Finish the fries by garnishing fresh chopped parsley and crumbled parmesan petals for flavor depth and presentation. Refer to plating photo standards for accuracy.
    11. When the ribs are finished baking, carefully remove the sheet pan from the oven.
    12. If the BBQ sauce has lightened during cooking, reapply a light coating of BBQ sauce to maintain color and moisture.
    13. Using a culinary blow torch, torch the ribs evenly for 30–45 seconds to achieve added caramelization and an attractive finish. Ensure even torching to prevent burning.
    14. For plating, position the rack of ribs diagonally across the sheet pan for visual appeal.
    15. Stack the prepared coleslaw on one side of the ribs and the garlic truffle fries high on the opposite side, ensuring both sides are balanced and visually appealing. Refer to the plating reference photo to meet presentation standards.
    16. Wipe the rim of the sheet pan for cleanliness and serve immediately to maintain optimal temperature and texture.
  • Allergy Information
  • TBD