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maple bourbon rib dinner half rack with wings

Home > Plating Recipes > Winter LTO > Maple Bourbon Rib Dinner Half Rack + Wings
  • ingredients
Ingredients
Amount
Unit
Cardinal Sou Vide Rib
1/2
Rack
Cattleman’s BBQ Sauce
3
oz
Maple Bourbon Seasoning
.5
oz (wt)
Mashed Potatoes
6
oz
Seasonal Veg (PREP)
4
oz (wt)
Fryer Oil
.15
oz
Parm & Herb Seasoning
0.5
oz
Wings
5
Pieces
  • Recipe Instructions:
  • Plate: White Dinner Plate (OR NEW BLACK)
  • 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 Finish Techniques:
    Broil - 1 minute maximum.
    Salamander- 1 minute maximum
    Culinary Torch - 30-45 seconds. light torch over entire rib.
  • Procedure

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

  • 1. Line a sheet pan with parchment paper to prevent sticking and ensure easy clean-up. Ensure to take parchment paper off of tray before using a torch.
    2. Carefully slice half rack of pre-cooked ribs and place it onto the prepared sheet pan.
    3. Using a pastry brush, apply an even coating of Cattleman’s BBQ sauce to both the front and back of the ribs, ensuring the entire surface is thoroughly covered for maximum 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 5 minutes, or until the internal temperature reaches 165°F (74°C) for food safety. IMPORTANT NOTE: The ribs are fully pre-cooked; this step is for heating and caramelization. Oven performance may vary — always check internal temperature and avoid overcooking and to keep the ribs tender and juicy.
    6. While the ribs are baking, prepare the seasonal veg. Place broccoli and carrots in pasta pot to steam vegetables.
    7. While veg and ribs cook, place 5 wings in the fryer, cook until internal temp hits 165.
    8. Once the veg is cooked, transfer to a stainless-steel mixing bowl. Toss with 0.5oz of melted garlic spread, and sprinkle salt and pepper.
    9. Scoop 6oz of pre-heated mash potatoes onto the centre of white dinner plate. Refer to plating photo standards for accuracy.
    10. When the ribs are finished baking, carefully remove the sheet pan from the oven.
    11. If the BBQ sauce has lightened during cooking, reapply a light coating of BBQ sauce before step 12 to maintain color, moisture, and saucy flavour.
    12. Use one of the finishing methods below, to torch or broil the ribs evenly to achieve added caramelization and an attractive finish. (choose the ONE most applicable):
    a. Blow Torch: Using a culinary blow torch, evenly torch the ribs for 30–45 seconds until caramelized. Move the flame continuously to avoid burning any spots.
    b. Oven Broil: Place the ribs under a preheated broiler on high heat (500°F) for 1–2 minutes, watching carefully to prevent burning. Remove once the sauce bubbles and develops a caramelized finish.
    c. Salamander: Place the ribs in the salamander and cook for approximately 1 minute, or until the sauce is bubbling and slightly caramelized. Monitor closely to avoid overcooking.
    13. For plating, stack ribs on top of mashed potatoes. Position the rack of ribs diagonally across the mash for visual appeal.
    14. Stack the prepared seasonal vegetables on one side, the sauced wings on the other side, ensuring it is visually appealing. Refer to the plating reference photo to meet presentation standards.
    15. Wipe the rim of the dinner plate for cleanliness and serve immediately to maintain optimal temperature and texture.
  • Allergy Information
  • TBD