Fall-off-the-bone pork ribs

3 tips for rethinking ribs this Father’s Day

Give Him a Reason Not to Cook on Father’s Day

Ribs – they’re meaty, messy and the perfect feature for your Father’s Day menu. We have our own favorite ways to make ribs but asked one of our foodservice partners as well. In collaboration with Chef Guy Meikle, Executive Chef of Heritage Restaurant & Caviar Bar in Chicago, here are a few ways to put a fresh spin on ribs this summer.

Interact through flavors

Wow your guests with an option to sample all your rib sauces. A variety platter is a fun way for guests to compare each flavor. Interact with your customers on social media by asking them to vote for their favorite sauce.

Add dimension

Accentuate your ribs’ fall-off-the-bone goodness using textures. Fresh citrus, puffed rice, candied ancient grain or a secondary sauce all work to highlight your ribs. For example, Chef Guy uses Tyson Fresh Meats Baby Back Ribs dunked in a Gochujang BBQ sauce then garnished with fried shallots, oranges and mint pesto. This idea of layering flavors and textures can be expanded to fit your restaurant’s brand and audience.

Go boneless

Throw tradition to the wind and offer an innovative take on one of dad’s favorites: boneless ribs in craveable flavors. Going boneless gives you a shorter cook time and makes it easier to coat the ribs with sauce. Need a few ideas to get you started on dad-approved flavors? Try a maple chipotle glaze, honey Sriracha or use craft beer to elevate your marinades and sauces.

Modernize your take on ribs this year for a revitalized love of a classic. And remember – use on-trend, on-brand flavors to showcase the meaty goodness of ribs and other beef and pork products from Tyson Fresh Meats.

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