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King’s Hawaiian Panzanella & Smoked Beef Ribs

Smoked beef ribs with Kings Hawaiian panzanella salad, smoked tomato vinaigrette, roasted butternut squash puree.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with King’s Hawaiian Foodservice and FOH.


Smoked Ribs

  • Bone in beef ribs
  • Salt to season
  • Steak and bake seasoning by Spiceology
  1. Set your smoker between 200-250f and season and smoke the ribs for 5 hours or until desired tenderness.

Smoked Tomato Vinaigrette

  • 6 ea. On the vine tomatoes, smoked
  • 1 cup Neutral oil
  • 1/4 cup Rice wine vinegar or white balsamic
  1. Blend in a Vitamix.

King’s Hawaiian Croutons

  • Kings Hawaiian sliced bread
  • Smoked tomato vinaigrette
  1. Cube the croutons and toast in the oven until crispy.
  2. Toss in vinaigrette before serving with salad.

Roasted Butternut Squash Puree

  • 1 ea. Whole butternut squash (halved and seeds removed)
  • Olive oil to coat
  • Chicken stock
  • 1/4 cup Butter OR 1/4 cup Cream
  1. Roast butternut squash at 350f until tender.
  2. Blend gradually with stock until desired consistency.
  3. Finish with butter or cream.
  4. Season and add a dash of vinegar.