PREMIUM: FATHER'S DAY SPECIAL (2-SERVINGS SHOWN)

Ingredients

• 8 oz Green Beans
• 2 oz Apple Cider Vinegar
• 3 Tbsp. BBQ Spice Rub
• ⅔ oz Butter
• 1 Tbsp. Honey
• 1 Sous Vide Baby Back Ribs
• 2 Parbaked Dinner Rolls
• 8 oz Slaw Mix
• 3 oz Poppy Seed Dressing
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: These ribs are cooked sous vide, a technique of cooking vacuum-sealed foods at a precise temperature to keep them moist A hallmark of Memphis BBQ that inspired this dish is rubbing meat (especially pork ribs or shoulder) with a dry rub and serving without sauce after cooking.

2. 2

   Prepare the Ingredients: Trim ends off green beans. Combine apple cider Place butter and honey in a small pan and melt over low heat until combined. Remove ribs from packag- ing and discard any fat or liquid. On a separate cut- ting board, cut ribs into two equal-sized half-racks.

3. 3

   Combine slaw mix and poppy seed dressing in a: pinch of pepper.

4. 4

   Bake the Ribs: sides with half the BBQ rub-vinegar mixture and sprinkle with remaining dry rub (reserve a pinch for garnish). Bake ribs 10 minutes, remove from oven, and brush with remaining BBQ rub-vinegar mixture. ing sheet prepared in next step) and cook 10 minutes, or until ribs reach a minimum internal temperature of 165 degrees and are slightly caramelized.

5. 5

   Plate the Dish: Serve meal family style with ribs on a platter and green beans, rolls, and slaw on separate plates. Gar- nish ribs with reserved dry rub. The flavorful dry rub and low, slow cooking means these juicy ribs don’t even need a sauce!

6. 6

   Bake Beans and Rolls: While ribs bake first 10 minutes, place green beans tsp. olive oil and a pinch of salt. Place rolls on other or until beans are crisp tender and rolls are browned. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used three times in this recipe. Half is combined with apple cider vinegar, the second half is sprinkled on ribs before they cook, and a pinch is reserved for dusting cooked ribs before cider vinegar mixture is used twice in this recipe. Half is brushed on the ribs before cooking, and the remaining is brushed on the ribs halfway through cooking. • After baking 10 minutes, ribs are brushed with BBQ rub-cider vinegar mixture and returned to oven 10 more minutes, along with second beans and rolls. the recipe before you start–we promise it will be time