Yield: 12 plates for sharing.
12 lb. Tyson® St. Louis Style Ribs
Honey Chipotle Barbecue Sauce:
12 cups honey barbecue sauce, commercially prepared
¾ cup chipotle in adobo sauce, commercially prepared, pureed
Chipotle Ranch Slaw:
1½ lb. shredded cabbage coleslaw blend, fresh
1½ lb. tricolor bell peppers, fresh, julienne
12 oz. red onion, fresh, julienne
2¼ cups ranch dressing, commercially prepared
¾ cup mayonnaise
1 tsp. chipotle seasoning, dried
12 oz. Mexican Original® Red, White & Blue Tortilla Strips, deep-fried
Cover ribs tightly and slack in cooler between 32° and 36°F prior to use.
Combine honey chipotle barbecue sauce ingredients in bowl and whisk to blend. Reserve.
Grill-mark the thawed ribs on preheated grill over medium-high heat for 2-4 minutes on each side. Remove from grill. Slice ribs into individual pieces. Brush reserved sauce evenly over ribs. Place on sheet pans lined with baking paper. Heat in preheated convection oven at 400°F for 8-10 minutes or until internal temperature reaches 140°F for 15 seconds. Keep warm above 140°F.
For chipotle ranch slaw: Combine ingredients in bowl. Toss to blend. Cover and chill to hold.
To assemble each plate: Place 6 rib sections on serving plate. Portion 3 ounces cole slaw each into 2 individual-sized ramekins and arrange on plate. Garnish plate with 1 oz. tortilla strips.
