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Pork Ribs with Hoisin BBQ Sauce and Slaw
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds of Pork
Ribs and 25 Pounds of Slaw/200 Servings
Ingredients:
Pork Ribs:
- 2 gallons Hoisin BBQ sauce
- 50 pounds boneless pork butt
- 2¾ quarts pork stock
Slaw:
- 33¼ pounds green cabbage, shredded
- 8¼ pounds carrots, grated
- ¼ ounce celery seeds
- 1 quart cider vinegar
- 8¼ pounds mayonnaise
- ¼ ounce salt
- 1/8 ounce pepper
Method:
For pork ribs:
Place pork in braiser and add hoisin sauce. Add stock to thin out
hoisin. Braise at 300°F until meat is tender but not falling
apart. Remove meat from sauce and cool enough to cut. De-fat and
reduce sauce as necessary. Brush ribs with reduced sauce and cook
in oven until crispy.
For slaw:
Mix all ingredients together and allow to sit for at least 1 hour.
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