Baby Back Ribs & Lido Vegetables
Grande Classic® Riviera Blend
Ingredients
| 24 lbs. | FLAV-R-PAC® Grande Classic ® Riviera Blend, frozen |
| 3 qts. | Chicken or vegetable broth |
| 1 qt. | Honey |
| ¾ cup | Dijon-style mustard |
| ¾ cup | Minced garlic |
| 1 Tbsp. | Salt |
| 2 tsp. | Pepper |
| 50 lbs. | Grilled baby back ribs, cut into approx. 8 ounces |
Directions
- Add 1 cup of water to each of 3 large stockpots, and divide the FLAV-R-PAC Grande Classics Riveria Blend Vegetables among the pots. Cover and bring to a boil. Remove lids, stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
- In a large sauce pan, combine broth, honey, mustard, garlic, salt and pepper. Bring mixture to a simmer and cook uncovered for 10 minutes, stirring frequently.
- Divide honey-mustard sauce among vegetables and gently toss to coat. FOR INDIVIDUAL SERVICE: Plate 4 ounces warm glazed vegetables alongside 8 ounces hot baby back ribs. FOR VOLUME FEEDING: Fill hotel pans with glazed vegetables and keep warm on-line next to racks of grilled baby back ribs.