Jerk Spiced Piancone Epicureo® Lamb Denver Ribs
Jerk Spiced Piancone Epicureo® Lamb Denver Ribs
Directions
- Rub lamb belly with jerk rub and place on grill.
- Cook until meat pulls from bone and is tender.
- Glaze with BBQ sauce and serve with fried plantains and coconut rice.
Ingredients
- 2 lbs Piancone Epicureo® Lamb Denver Ribs
- 2 tbsp Magellan® Caribbean Jerk seasoning
- 3/4 cup West Creek Jala Mango BBQ Sauce
- 8 oz Contigo® Fried Plantains
Coconut Rice
Directions
- Rinse rice under cold water in strainer until water runs clear.
- Bring coconut milk, coconut water, and salt to boil; add rice and bring to simmer. Cover and cook until liquid has been absorbed, about 15 minutes.
- Rest for 10 minutes, fluff with fork, add pineapple and serve.
Ingredients
- 1/2 can Asian Pride® Coconut milk
- 3/4 cup Harmless Harvest® Coconut water
- 1/4 tsp Morton® Kosher salt
- 1 cup Asian Pride® Jasmine Rice
- 1/2 cup Simplot RoastWorks®: Flame-Roasted Pineapple & Pepper Blend 6/2.5lb
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
