Yuxiang Wang

Recipe Name: Southwestern ribs with a rub

Yield: 200 Portions
Portion size: 9 oz
Portion Utensils: tongs and ladle
Ingredient:

Amount:
Volume

mesquite wood chip

Ketchup
Light-colored corn
syrup
white vinegar
packed brown sugar
finely chopped onion
yellow mustard
Worcestershire sauce
garlic
coarsely ground black
pepper
bottled hot pepper
sauce
ground cumin or chili
powder
cayenne pepper

UC Davis Dining Services

STANDARDIZED RECIPE FORM
Major Equipment: 60-quart saucepot, a blender container or a food
processor bowl for rib rub, slicing knife a grill with a cover, a drip pan, a
grill basting brush
Cooking Temperature: 145F (63C)
Cooking Time: 1-1/2 to 1-3/4 hours

Weight
32 lbs.

2 gal 2 qt
1 gal 1 qt
2 qt 2 cup
5 lbs.
5 lbs.

Procedure:
Count
1.At least 1 hour before grilling, soak wood chips in enough water to
cover.
2. For sauce, in a 60-quart saucepot, combine ketchup, corn syrup,
white vinegar, brown sugar, onion, mustard, Worcestershire sauce,
garlic, black pepper, hot pepper sauce, cumin or chili powder, and
cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for
25 to 30 minutes or until thickened, stirring occasionally.

1 qt 1cup
10 oz.
8 oz.
6tbsp
2tsp
6tbsp
2tsp
3tbsp
1tsp
1tbsp
1tsp

Rib rub:
dried rosemary

1.6 oz.

dried thyme

7.2 oz.

dried, minced onion

12 oz.

dried, minced garlic

9.6 oz.

coarse salt

13tbsp

3. In a blender container or food processor bowl, combine dried

rosemary, dried thyme, dried minced onion, dried minced garlic, coarse
salt, and ground black pepper. Blend or process until coarsely ground.

Yuxiang Wang
ground black pepper

1tsp
10 tbsp.

loin back ribs

160 lbs.

4. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all
sides of ribs; rub in with your fingers.
5. Drain wood chips. In a grill with a cover, arrange medium-hot coals
around a drip pan. Test for medium heat above pan. Put some of the
drained mesquite chips onto coals. Place ribs, bone sides down, on grill
rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are
tender, adding more coals and remaining mesquite chips as needed.
Brush ribs with some of the sauce during the last 10 minutes of grilling.
Pass remaining sauce.
6.Cut ribs with slicing knife. Range ribs on platters with tongs. Makes
200 servings

Notes: Hold ribs at an internal temperature of 135 F (57C) or higher.

Reheat ribs to an internal temperature of 165F (74C) for 15 seconds (Servsafe).
Substitutions: Beef ribs