In the San Francisco Bay Area, and especially here at the Sub-Zero | Wolf Culinary Events Center, summertime means backyard BBQs with family and friends. When prepared perfectly, baby back ribs are loved by adults and children and epitomize happy meals outdoors. Saucy, sweet and tangy in flavor and fall-off-the-bone tender in texture, our chefs at Riggs Distributing have developed a rib recipe, with multiple sauce variations utilizing the Wolf Convection Steam Oven. When it is time for your BBQ, considering a new technique: par-cooking the ribs in the convection steam oven before finishing on the Wolf outdoor grill for dramatic, delicious results.
One Technique, Three Delicious Sauces
The Wolf convection steam oven set in the convection steam mode gives baby back ribs the right amount of moisture and heat to produce a tender and juicy final product. The convection steam mode allows the ribs to be cooked faster than regular slow roasting. With steam being added to the cooking process the meat breaks down quicker and keeps the ribs from losing precious moisture.
When the ribs become fork tender, they are ready to be glazed with a delicious BBQ sauce. The steam can be turned off in convection steam mode which gives the ribs the final roasting and glazing effect. This final step can also be completed on the Wolf Outdoor Grill which can add a smoky aspect to the flavor. Smoke chips of different types of wood can be added to the smoke chip tray to infuse another layer of flavor.
Here are three variations of this technique with different sauces. Try all of them at your next gathering and decide which you like best! Use the Jamaican Jerk Marinade on any of the other rib recipes substituting the marinade for the spice rub and sauce. Let us know your favorite in the comments.
For more information about the Wolf convection steam oven, including monthly live cooking demonstration classes and events, contact us for an appointment at the Sub-Zero | Wolf Culinary Events Center at Riggs.
To learn more about our current offering of culinary classes and events, click here.