Recipes
Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin

Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin

Recipe from Chef James McFarland, University of Saskatchewan

YIELD: 800 3 oz. portions

250 lbs. baby back ribs
2½ cups canola oil
salt and pepper as needed to lightly cover ribs with rub
2 lbs. fresh thyme
10 lbs. carrots, segmented
15 lbs. whole garlic, peeled
40 lbs. onions
100 oz. apple cider vinegar
2 lbs. brown sugar
67 oz. molasses
676 oz. ketchup
150 oz. apple juice
100 lbs. fingerling potatoes
10 lbs. green onions
100 oz.

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