Country Dijon Sticky Ribs
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Credit: Barry Miles, Corporate Executive Chef, Kraft Foodservice, Glenview, Ill.
The National Culinary Review, October 2012
3 qts. dark soy sauce
1 qt. Grey Poupon Dijon mustard
1 qt. honey
1 qt. Chinese hot mustard
½ cup chopped gingerroot
24 lbs. (12 slabs) pork baby back ribs
2¼ gal. water
3 qts. Kraft Thick 'N Spicy Original barbecue sauce
¾ cup Chinese five-spice powder
½ cup sesame seeds, toasted
½ cup minced garlic
1. Mix soy sauce, Dijon mustard, honey, Chinese hot mustard and ginger. Refrigerate 1½ cups soy sauce mixture. Put ribs in six hotel pans; cover with remaining soy sauce mixture. Refrigerate at least 8 hours.
2. Add water to pans; cover with foil. Bake in 325ºF convection oven for 1½ hours or until ribs are tender. Cool slightly. Transfer ribs to clean pans. Refrigerate.
3. Mix together barbecue sauce, five-spice powder, sesame seeds and garlic. Refrigerate.
4. For two servings: Cut 1 rib slab into individual ribs. Grill on medium-high heat for 5 minutes, turning as needed and brushing with ½ cup reserved soy sauce mixture. Serve with 1 cup dipping sauce.
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