Baby Back Ribs with Deborah VanTrece
Chef Deborah VanTrece shares her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce, her take on a classic Kansas City-style rib. Through the story of her ribs, she discusses how she got into cooking professionally, the meaning of soul food, and the racism and sexism prevalent in the foodservice industry.
Loading Dock Talks with Chef Preeti Mistry · Deborah VanTrece, Preeti Mistry
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Show Notes
In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently.
More about them:
Her Restaurants: Oreatha's at the Point | Twisted Soul Cookhouse and Pours
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Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.