Everywhere I've ever worked that ribs were on the menu we'd parcook them, chill them, then finish on a grill to sell. Some places we'd parcook to what I thought was already damn near done, paint 'em with sauce and sell 'em.
We've tried a holding drawer, but that really just continued to cook them. It was fine for people like me, (heresy, I'm sure to some) who do NOT like sauce on their ribs. I'd pull it out of the drawer, plate it, and it was sold.
Give 'em what they want. Just make it better than they expected.
Last edited: November 9, 2009 11:21 PM by Steve A