Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at www.frenchsfoods.com for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product

Done

Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®

French's®

Cattlemen's®

I would like to receive more information about products and offers from French's Food Services.

 

You Might Also Like

SPICY BEEF BURGUNDY STEW

RIB-EYE ONION CRISP SANDWICH

SMOKY RED BEANS AND BBQ RICE

ASIAN FLAVORED RIBS

Please rate this recipe using the stars above

Servings: 12

Ingredients:

  • 12 cups CATTLEMEN'S® Carolina Tangy Gold Barbecue Sauce
  • 2 tbsp. Grated lime zest
  • 3/4 cup Lime juice
  • 1/3 cup Grated ginger
  • 1 1/2 cups Chopped cilantro
  • 1/3 cup Soy sauce
  • 1 1/2 cups Diced fresh chilies
  • 1 tbsp. Crushed red pepper flakes
  • 6 cups Water
  • 12 each Baby back ribs
  • as needed Salt and pepper

Directions:

  • 1. To make the marinade, basting sauce and serving sauce, combine Gold, lime zest and juice, ginger, cilantro, soy sauce, chilies, red pepper flakes and water. Simmer 10 minutes, then cool. Reserve 12 cups for marinating ribs, 3 cups for basting ribs, 3 cups for serving sauce. Add marinade to ribs and refrigerate 3 hours to overnight.
  • 2.   Remove ribs from marinade, discard marinade and season ribs with salt and pepper. Cook in 225°F oven until tender. Hold hot for service or refrigerate until needed.
  • 3.   For each serving place rack on medium grill and baste with 1/4 cup sauce and turn until rack is nicely browned. Serve with 1/4 cup warm sauce on the side.