| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
Honey Chipotle BBQ Sauce
|
|
|
|
Honey barbecue sauce commercially prepared
|
12 cups |
|
|
Chipotle in adobo sauce commercially prepared pureed
|
3/4 cup |
|
|
Combine in bowl and whisk to blend. Reserve.
Grill mark thawed rib slabs on preheated grill over medium-high heat for 2 to 4 minutes on each side. Remove from grill.
Slice ribs into individual pieces. Brush reserved sauce evenly over ribs. Place on sheet pans lined with baking paper. Heat in preheated convection oven at 400°F for 8 to 10 minutes or until internal temperature reaches 140°F for 15 seconds. Keep warm above 140°F. |
|
|
Chipotle Ranch Slaw
|
|
|
|
Shredded cabbage cole slaw blend fresh
|
1-1/2 |
|
|
Shredded cabbage coleslaw blend fresh
|
1-1/2 |
|
|
Tricolor bell peppers fresh julienne
|
1-1/2 |
|
|
Red onion fresh julienne
|
12 oz |
|
|
Ranch dressing commercially prepared
|
2-1/4 cups |
|
|
Mayonnaise
|
3/4 cup |
|
|
Chipotle seasoning dried
|
1 tsp |
|
|
Combine in bowl and toss to blend. Cover and chill to hold. |
|
|
|
To assemble each plate: Place 6 rib sections on serving plate. Portion 3 ounces cole slaw each into 2 individual-sized ramekins and arrange on plate. Garnish plate with 1 ounce tortilla strips. |
|
Nutrition Facts
-
Serving Size:
(377g)
- Servings Per Container:
- Amount Per Serving
- Calories
780
Calories from Fat
370
% Daily Value*
-
63%
Total Fat
41g
-
37
%Cholesterol
110
mg
-
83
%Sodium
1990
mg
-
23
%Total Carbohydrate
70
-
Vitamin C
50
%Vitamin A
8
%
Iron
15
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.