Country Style BBQ Pork Sandwich

Quick Reference

Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time
Country Ribs	Freezer	Freezer			5 minutes 30 sec	2 minutes 45 sec	165°F	150°F – 160°F	Cooked- 2 hours
BBQ Sauce	Dry Storage	Dry Storage			4 minutes	2 minutes	165°F	150°F – 160°F	End of Day
Ringed Onions	Dry Storage	Prepped-Cooler						34°F – 41°F	End of Day
Pickles	Dry Storage	Open- Cooler						34°F – 41°F
Hoagie Buns	Freezer	Freezer	Room Temp	24 hours					7 days

Q.A. Standard: Ribs – not broken – good grilled color. Coated in BBQ sauce.

Tools Needed

• Red perforated meat spatula
• Red tongs
• 1/4 size, 4-inch-deep microwavable pan with lid
• 13 ½” rubber spatula
• Warming pans for product holding cabinet
• Solid lids for warming pans
• Grill weight
• Grill scraper

Health & Safety

Use caution when scraping the grill after cooking ribs to prevent splashing. The grease is extremely hot.

Rotating & Thawing

• Keep a bun tray from Flowers for thawing
• Hoagie buns arrive frozen and must thaw 24 hours in dry storage before use.
• Place Hoagie buns on a bread tray to thaw
• Mark the tray with a dissolvable label with:
  • Name of Product
  • Pulled Date/Time
  • Ready by Date/Time
  • Use by Date/Time

Preparing BBQ Sauce

• Pour 1 bag of BBQ sauce into a 1/4 size 4” deep microwavable pan.
• Place microwavable lid on pan
• Press timer on microwave for 2 minutes
• When timer sounds, carefully remove the pan and stir well using rubber spatula
• Place the covered pan into the microwave and set the 2-minute timer again.
• When timer sounds, carefully remove the pan and stir well with rubber spatula
• The BBQ sauce must reach an internal temperature of 165°F.
• Use a thermometer to check for a temperature of 165°F
• If BBQ sauce has not reached 165°F, repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F
• Once the BBQ sauce has reached a temperature of 165°F, portion into 2 MPHC pans. CAUTION: BBQ sauce will be hot.
• For a ½ bag of BBQ sauce heat for 2 minutes
• Use spatula to remove excess BBQ sauce from pan
• Discard any BBQ sauce remaining at end of night

Preparing and Holding Country Ribs

• Use Food Mitt Gloves
• Place ribs on a clean section of the meat grill.
• Cover ribs with weight
• Set the 5 minute and 30 second timer
• When 2 minute and 45 second duty (turn) timer sounds, lift weight, use red perforated spatula to turn the ribs. Place weight back on ribs.
• When the final timer sounds, use red perforated spatula to move ribs to warming pan with heated BBQ sauce
• Ensure ribs are fully coated in BBQ sauce
• Add BBQ sauce throughout the day to ensure the MPHC pans stays filled to the fill line (approximately ½ full)
• NOTE: The BBQ sauce should not go over the fill line when both ribs and sauce are in the mphc pan
• Up to 6 cooked ribs can be held in one warming pan.
• Set 2-hour hold time

Country Rib Sandwich

•  Prepared to order
• Place hoagie bun in toaster cut side up
• Place hoagie bun in center of foil wrap
• Using red tongs, place 1 BBQ coated rib onto heel
• Portion 4 onions rings on rib from one end of bun to the other
• Portion 4 pickles on onions from one end of bun to the other
• Place crown on dressed heel
• Wrap in foil wrap with the word special showing
• Use sharpie to mark wrap “BBQ”

Close

• Any ribs and BBQ sauce remaining at close must be thrown away.
• Wash all pans, lids, and utensils. Clean steam well.