Orange BBQ Ribs with Fireworks Cole Slaw
Chef Ed Padden of Classic Residence by Hyatt in Naples, Florida was
one of the participants in the Sunkist Citrus Célébré event at the CIA Greystone. The chefs participated in a Market Basket exercise using a variety of ingredients featuring Sunkist citrus and this recipe was created by Chef Padden and his team during the two hour competition.
Yield: 12 Servings
Ingredients:
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Pork loin back ribs
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12 lbs.
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4 racks
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Salt
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As needed
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Pepper
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As needed
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Cara Cara BBQ Sauce
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6 cups
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(recipe follows)
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Fireworks Cole Slaw
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3 qts.
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(recipe follows)
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Sunkist® Cara Cara orange wedges
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24
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Cara Cara BBQ Sauce
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Tomato ketchup
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1 qt.
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Sunkist® orange
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2 cups (6 to
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juice, freshly
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8 oranges)
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squeezed
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Sunkist® grapefruit
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1 cup
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juice, freshly squeezed
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(1 to 2 grapefruit)
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Brown sugar, packed
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1/2 cup
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Worcestershire sauce
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6 tbsp.
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Garlic powder
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2 tsp.
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Onion powder
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1 tsp.
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Fireworks Cole Slaw
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Green cabbage,
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1 lb., 2 oz
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shredded
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Red cabbage,
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9 oz.
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shredded
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Yellow bell pepper
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7 oz.
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julienne
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Red bell pepper julienne
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7 oz.
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Golden raisins
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7 oz.
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Carrot julienne
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6 oz.
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Citrus Vinaigrette
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1 3/4 cups
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(recipe follows)
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Citrus Vinaigrette
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Sunkist® orange juice,
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1//2 cup
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freshly squeezed
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(2 to 3 oranges)
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Sunkist® grapefruit
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1/3 cup (1/2
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juice, freshly squeezed
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grapefruit)
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Sunkist ® lemon juice,
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1/4 cup
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freshly squeezed
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(1 to 2 lemons
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Rice vinegar
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1/4 cup
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Whole-grain mustard
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2 tbsp.
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Sugar
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2 tbsp.
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Olive oil
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1/2 cup
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Canola oil
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1/2 cup
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Salt
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As needed
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Black pepper, freshly
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As needed
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Procedure to prepare the ribs:
1. Season both sides of ribs with salt and pepper; place in single layer in roasting pans. Cover with
aluminum foil and roast in 350-degree oven 1 hour. Turn over, cover with foil and continue to roast
about 45 minutes until just tender and cooked through. Cover and keep warm.
2. In covered container, set aside 3 cups sauce at room temperature for service with ribs.
3. For each serving to order: Cut off 1 portion ribs (1/3 of a rack). Place on hot grill or barbecue. Brush
generously with sauce, turning and continuing to brush with sauce until hot and well glazed.
4. Plate ribs; accompany with 1/4 cup reserved sauce in ramekin, 1 cup cole slaw and 2 orange wedges.
NOTE: Adjust rib procedure to your particular grilling or barbecue equipment.
Procedure to prepare the BBQ Sauce:
1. Mix ingredients in nonreactive saucepan. Simmer, stirring often, 20 minutes or until reduced by about
25%. If needed, adjust seasoning.
2. Cool; refrigerate in covered nonreactive container. Makes about 1 qt., 2 cups
Procedure to prepare the cole slaw:
1. In nonreactive bowl, toss ingredients to mix thoroughly. Cover and refrigerate at least 1/2 hour before
serving.
2. Mix before serving.
NOTE: After standing, volume decreases to about 3 qts.
Procedure to prepare the vinaigrette:
1. In bowl, whisk ingredients except oils, salt, and pepper. Slowly whisk in oils to emulsify. Season with
salt and pepper. Refrigerate in non-reactive container with tight-fitting lid up to 12 hours.
2. Whisk before using. Makes about 2 1/2 cups
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