Good Day Café: BBQ sides with Mark Ricker from Zest Bistro - DC News FOX 5 DC WTTG

Good Day Café: BBQ sides with Mark Ricker from Zest Bistro

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This season seems to be all about the BBQ.

But you can't forget about the all-important side dishes that pull the whole summer meal together.

In the "Good Day Café" we learned how to make the perfect cole slaw with Mark Ricker, the executive chef at Zest Bistro in Barrack's Row.

Online: www.ZestBistro.com


St. Louis BBQ Ribs
Ingredients:
- Half rack of Braised St. Louis Ribs
- 4oz. Bourbon BBQ Sauce
- 4 oz. Nappa Slaw
- 4oz. Match Stick French Fries
- Chopped Fresh Herbs
- Salt & Pepper TT
Nappa Slaw
Ingredients:
- Half Head of Nappa Cabbage ( Julianned)
- 1 cp. Carrots (jullianned)
- 1/2 Red Onion (Julianned)
- 1 cp. Ridichio ( Julianned)
- 1 3/4 cps. Mayo
- 1/3 cp Rice Wine Vinager
- 3 Tbsp Sugar
- 1/2 Tbsp Kosher Salt
- 1 tsp Ground B;acl Pepper
- 1 1/2 tsp Ground Coriander
- 1/2 tsp Ground Mustard seed
Preparation {Nappa Slaw}
1) In a Large bowl add the cabbage, onion, Riddichio, and carrot
2) In a Seporate bowl, combine all other ingredients and whisk until incorporated
3) Once mixed, add to the bowl with the vegtables and mix with your hands until completely incorporated and dressed
Preporation {St. :ouis Ribs}
1) Place cooked half rack of ribs on the grill top show side up. Cook for Four minutes. Rotate to attchive cross hatching grill marks. Total 8 min. Once marked and hot turn over and whip the ribs with the BBQ sauce and place in the oven at 450 degrees until the BBQ has a slight brown to black tips.
Fries
1) Deep Fry
2) Remove from the oil and sprinke with salt, pepper and fresh herbs
Plate:
1) On an Entre plate, place the ribs, the Nappa slaw and the fries

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