Smoked beef ribs with Kings Hawaiian panzanella salad, smoked tomato vinaigrette, roasted butternut squash puree.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with King’s Hawaiian Foodservice and FOH.
Smoked Ribs
INGREDIENTS
- Bone in beef ribs
- Salt to season
- Steak and bake seasoning by Spiceology
METHOD
- Set your smoker between 200-250f and season and smoke the ribs for 5 hours or until desired tenderness.
Smoked Tomato Vinaigrette
INGREDIENTS
- 6 ea. On the vine tomatoes, smoked
- 1 cup Neutral oil
- 1/4 cup Rice wine vinegar or white balsamic
METHOD
- Blend in a Vitamix.
King’s Hawaiian Croutons
INGREDIENTS
- Kings Hawaiian sliced bread
- Smoked tomato vinaigrette
METHOD
- Cube the croutons and toast in the oven until crispy.
- Toss in vinaigrette before serving with salad.
Roasted Butternut Squash Puree
INGREDIENTS
- 1 ea. Whole butternut squash (halved and seeds removed)
- Olive oil to coat
- Chicken stock
- 1/4 cup Butter OR 1/4 cup Cream
METHOD
- Roast butternut squash at 350f until tender.
- Blend gradually with stock until desired consistency.
- Finish with butter or cream.
- Season and add a dash of vinegar.
