Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin

YIELD: 800 3 oz. portions

250 lbs. baby back ribs
2½ cups canola oil
salt and pepper as needed to lightly cover ribs with rub
2 lbs. fresh thyme
10 lbs. carrots, segmented
15 lbs. whole garlic, peeled
40 lbs. onions
100 oz. apple cider vinegar
2 lbs. brown sugar
67 oz. molasses
676 oz. ketchup
150 oz. apple juice
100 lbs. fingerling potatoes
10 lbs. green onions
100 oz. grainy mustard
340 oz. mayonnaise
1 lb. kosher salt
0.25 lb. black pepper
water

1. Lightly rub ribs with 2 cups canola oil, kosher salt and black pepper and mark ribs with a grill.  Place into 4" pans and cover with water, fresh thyme, carrot segments and 5 lbs. whole garlic.  Braise in low fan oven at 300°F for 5 hours.  Remove and place on sheet pans to cool.  Cut down the middle, equal meat on both sides, individual bones.

2. To make vinaigrette: Using smoking chips smoke onions for 45 min.  Add smoked onions, ½ cup canola oil and remaining whole garlic to stock pot and carmelize.  Deglaze with apple cider vinegar, then add brown sugar, molasses, ketchup and apple juice and simmer for 45 min.  Using a high-powered stick blender, blend mixture until smooth.

3. Place fingerling potatoes into perforated pans and steam for 5 minutes.  Remove from perforated pans and cut into bite size pieces set aside.

4. To make BBQ sauce: Place green onions, grainy mustard, mayonnaise, kosher salt and black pepper into a high powered blender and pulse until smooth.  Set aside.

5. Generously coat ribs with BBQ sauce, place on a sheet and bake at 350°F for approximately 10 minutes.

6. Deep fry fingerling potatoes at 350°F until golden brown, then toss with vinaigrette.