Iceberg Babies® Baby Back Ribs
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 40 |
baby back ribs (long bones) |
|
salt & pepper |
| 2 |
cups BBQ sauce |
| 2 |
cups ranch dressing |
1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce. Scoop out the center, creating a bowl. Chop the top and the lettuce removed from the center. Set aside in the refrigerator.
2. Boil the baby back ribs in a large pot of water with salt and pepper until the meat pulls easily off the bones. Remove the ribs gently and lay flat to cool. Baste ribs generously with BBQ Sauce.
3. Cut into individual ribs and baste with additional BBQ Sauce, if needed. Barbecue ribs at a very hot temperature, crisping the outside to a dark brown.
4. Toss the chopped salad in ranch dressing. Fill the Iceberg Babies® to the halfway point with salad. Stand the ribs up in the Iceberg Babies®, creating a crown. Fill with the remaining salad.
| Chef’s comments: “My favorite combination for a summer barbecue – the sweet, crunchy freshness of Iceberg Babies® with tender barbecued ribs in a tangy sauce.” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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