How We Serve
And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Ancho Chocolate BBQ St. Louis Style Ribs
This BBQ is sweet heat with a savory twist to replace your classic BBQ Ribs
Ribs are the highest penetrated pork variety on menus. ¹
Pork ribs are the #1 fastest growing pork dish in the US. ⊃
Foodservice ribs make up 17% of total pork volume, 651MM lbs. in 2017. ³
1 Datassential 2018
2 Technomic Center of the Plate: Beef & Pork Consumer Trend Report 2017
3 Technomic Volumetric Assessment of Pork in Foodservice, Update 2017
✓ On Trend
✓ Labor Saving
✓ Food Cost Control
✓ No Top 8 Allergens
✓ Less Than 10 Ingredients
Preheat oven to 350°F.
In a medium sauce pan on medium-high heat, add olive oil.
Add shallots, garlic and cumin. Cook about 5 minutes until shallots become translucent.
Add tomato sauce and remaining ingredients. Simmer for about 10 minutes. Using an immersion blender in the pan, puree until sauce is very smooth.
Rub both sides of the ribs with sauce. Wrap ribs in aluminum foil. Place ribs on a baking sheet and bake for 2 hours or until tender.
Remove ribs from foil and generously brush with BBQ sauce. Return to the oven and bake for an additional 20-25 minutes, until ribs begin to caramelize.
Remove from oven, cut into individual ribs, and serve.