Baby Back Ribs with Deborah VanTrece

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: 


Deborah's Website


Deborah's Instagram


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.