November 1, 2005
Yield: 12 servings.
4 slabs Tyson® Fully Cooked St. Louis-Style Pork Spare Ribs, Precooked, 13-lb.
SOUTH AMERICAN PESTO:
12 cups parsley, fresh, chopped
3/4 cup lemon juice, fresh
3/4 cup red wine vinegar
1/4 cup garlic, minced, commercially prepared
1 Tbsp. salt
11/2 tsp. black pepper, coarse grind
11/2 tsp. red pepper flakes, crushed
6 cups sweet potatoes, fresh, sliced french-fry style into 1/4” strips
36 lemon wedges, fresh, grilled
Cover ribs tightly and slack in cooler between 32°F and 36°F prior to use. Combine South American Pesto ingredients in food processor bowl and pulse until wellblended. Reserve.
Grill thawed rib slabs over medium heat for 3-4 minutes on each side, or until fully heated. Brush each rib slab with 3/4 cup pesto and grill 3-5 minutes, turning frequently. Reserve remaining pesto for plate assembly. Remove ribs from grill. Slice slabs into individual ribs. Keep warm above 140°F.
Deep-fry sweet potato slices at 360°F for 3-5 minutes, or until golden. Remove from fryer and drain. Keep warm.
To assemble single serving: Arrange 4 rib segments on plate with 1/2 cup fries. Drizzle 1 Tbsp. pesto over ribs. Garnish plate with 3 grilled lemon wedges.
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