Ribs and BBQ Sauce

Ingredients Weight Measure
Vegetable oil 4 oz.
Salt and pepper to taste
Pork, ribs, bone-in, end cut 6 lbs.
Red onions, large, chopped small 2 ea.
Garlic, cloves, peeled 16 ea.
Water 12 oz.
Tomatoes, large, peeled, seeded 3 ea.
Red wine vinegar 8 oz.
Brown sugar, tightly packed 3 cups
TABASCO® brand Habanero Sauce 4 oz.
Tomato ketchup 24 oz.
Whole-grain mustard 3 Tbsp.

Spoonbread Casserole

Ingredients Weight Measure
Milk 48 oz.
Cornmeal 2-1/2 cups
Butter 5 oz.
Baking powder 1 Tbsp. and a pinch
Salt 2 tsp.
Eggs, separated 7 ea.

Chipotle Potato Puree

Ingredients Weight Measure
Yukon Gold potatoes, peeled 1-1/2 lbs.
Salt 1 Tbsp.
Water 3 qt.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Butter 2 oz.
Cream, heavy 1 oz.

Collard Greens

Ingredients Weight Measure
Water, boiling 3 gal.
Collards, cleaned, chopped 2 lbs.
Turkey, legs, large, smoked 2 ea.
Onion, large, diced small 1 ea.
White vinegar 12 oz.
TABASCO® brand Original Red Sauce 2 oz.
Garlic, cloves, chopped 6 ea.
Salt 2 Tbsp.


  1. For the Ribs and BBQ Sauce, heat a medium-size round pan over a high flame for 2 minutes. Add oil, season meat and brown heavily on both sides.
  2. Remove ribs and lower flame to medium heat. Add onions and garlic and stir until limp. Deglaze with water and bring to a boil.
  3. Add tomatoes, red wine vinegar and brown sugar, stirring constantly, and return to a boil. Add remaining ingredients and simmer for 3 minutes.
  4. Puree sauce in a blender. Place ribs and sauce in a pot and cook uncovered at 350°F in a conventional oven. Turn ribs every 1/2 hour for 3 hours.
  5. Remove ribs from sauce and let cool. Remove bones and excess fat, and cut remaining meat into a medium dice. Reserve.
  6. To prepare the Spoonbread Casserole, preheat a convection oven to 350°F.
  7. Heat milk in a heavy pan and bring to a simmer. Mix in cornmeal and stir over a low flame for 15 minutes.
  8. Remove from heat and beat in butter, baking powder and salt. Add egg yolks and beat by hand until smooth.
  9. In a separate bowl, whip egg whites to a stiff peak and gently fold into corn meal mixture along with the diced rib meat.
  10. Pour into a greased 12"x10" casserole dish and bake for 35-40 minutes in a shallow water bath until slightly golden brown and cracked on top.
  11. For the Chipotle Potato Puree, boil the potatoes in salted water until tender.
  12. Drain all but 1/2 cup of water and puree mixture with a hand blender. Mix in all remaining ingredients.
  13. Strain through a fine mesh and hold warm.
  14. For the Collard Greens, bring water to a boil then add the greens, turkey legs and onions. Simmer hard for 1 hour.
  15. Add vinegar and TABASCO® Original Red Sauce and simmer hard for another hour. Add salt to taste and simmer another 30 minutes.
  16. Drain and reserve the turkey legs. Separate the meat from the bones, dice the meat and mix in with the collards. Hold warm until presentation.

Yield: 12 servings