West Creek® St. Louis Ribs
West Creek® St. Louis Ribs
Directions
- Preheat the oven to 325 degrees F. Peel the membrane from the back of the ribs and discard.
- In a mixing bowl combine and mix all the dry ingredients. Sprinkle and rub each rib with this seasoning.
- Wrap ribs individually in aluminum foil and place on a baking sheet. Bake for 1 ½ hours.
Ingredients
- 4 ea West Creek® St. Louis Rib Racks
- 1 cup West Creek® Sugar, Brown, dark
- 2 tbsp Magellan® Ground Coriander
- 2 tbsp Magellan® Paprika
- 2 tsp mustard powder
- 2 tbsp Kosher salt
- 2 tbsp Magellan® Black Pepper, ground
Sweet Cherry-Blueberry BBQ Sauce
Directions
- Add oil to a medium saucepan and place over low heat. Add garlic and shallots and cook until tender and translucent. Add coriander and cinnamon.
- Add the cherries, blueberries, chicken broth, vinegar, brown sugar and chipotle. Season with salt and pepper. Bring sauce to a boil and reduce to a simmer. Cook slowly for 20-25 minutes.
- Cool the sauce. Transfer this to a blender and blend until smooth. Stir in the Dijon mustard.
- Pull the ribs from the oven and open the aluminum foil. Brush the ribs with the sauce and bake until nicely browned while continuing to baste the ribs with the sauce.
- Grill or broil the ribs to finish caramelizing the sauce.
- Cut into desired portion and serve.
Ingredients
- 2 tbsp Piancone® Oil, Olive, Extra Virgin
- 3 cloves ea Luigi® Chopped Garlic
- 2 ea Peak Fresh Produce® Shallot(s), finely diced
- 1 tbsp Magellan® Ground Coriander
- 1/2 tsp Magellan® Cinnamon, ground
- 3 cups West Creek® Dark Sweet Cherries, fresh, pitted
- 2 cups Peak Fresh Produce® blueberries, fresh
- 1/2 cup West Creek® Broth, Chicken
- 1/4 cup vinegar, apple cider
- 3 tsp West Creek® Sugar, Brown
- 3 oz chipotle chiles in Adobo sauce, chopped
- 1 tbsp mustard, dijon
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
