Baby Back Rib Roast with Creole BBQ Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Six Ribs

Cameron Clegg, executive chef for Parkhurst Dining Services, says his barbecue recipes often come about through trial and error. A Carolina native, Clegg often slow roasts for up to 10 hours as much as 72 pounds of ribs at a time to serve his employee customers. This recipe is designed for a much smaller rack. Clegg adds that it will work for chicken and other cuts of pork as well.

Ingredients

2 cups dark brown sugar
¼ cup Montreal chicken seasoning
¼ cup chili powder
3 tbsp. paprika
2 tbsp. kosher salt
2 tbsp. ground black pepper
6 baby back ribs
Canola oil as needed

Creole BBQ Sauce
Yield: 3 quarts

2 tbsp. vegetable oil
1 cup chopped onion
2 cloves minced garlic
4 cups ketchup
1 cup water
½ cup apple cider vinegar
¼ cup packed dark brown sugar
¼ cup seasoning salt
¼ cup steak sauce
3 tbsp. molasses
1 cup stone ground mustard
½ tsp. ground celery seed
2 tsp. liquid smoke

Steps

  1. Blend all dry ingredients together in bowl.
  2. Lay ribs out on tray and lightly coat with oil. Heavily coat ribs in dry rub and refrigerate overnight.
  3. Turn heat down to 275°F and allow ribs to slow roast for 2 to 3 hours, depending on thickness of ribs.
  4. Allow ribs to rest before serving. (They should be tender with a nice outer crust or bark.) 

Creole BBQ Sauce

  1. Heat oil in pot over medium heat. Add onion and garlic, cooking until onion is golden brown, 6 to 7 minutes.
  2. Stir in ketchup, water, vinegar, brown sugar, seasoning salt, steak sauce, molasses, mustard and celery seed.
  3. Bring to a boil, then reduce to medium-low. Simmer until onion is tender, 15 minutes. Stir in liquid smoke. Strain sauce, pressing on solids to extract liquid.
  4. Add juice from barbecued meat to intensify flavor. 

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

FSD Resources