Virtual Culinary School – Intermediate

Tuesday, February 24th, 2026 3:00 pm to 4:00 pm, MST

Take your culinary skills to new heights with theVirtual Culinary School – Intermediate. Created for passionate home cooks eager to advance their technique, this engaging online program builds upon essential foundations and showcases the precision and performance of Wolf and Sub-Zero appliances to help you cook with the confidence of a professional chef.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Convection Steam Oven Baby Back Ribs

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
5
minutes
Cook Time
75
minutes

Modes

Convection Steam

Rack Position

Enamel Pan
Position - 2

Ingredients

Ribs

  • 2 racks of baby back ribs

Spice rub - (See Chef's note)

  • 3 Tablespoons Hickory Smoked Salt

  • 2 Tablespoons turbinado sugar

  • 1 Tablespoon black pepper

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon dry mustard

  • 1 Tablespoon chili powder

  • 2 teaspoons cayenne

  • 1/2 teaspoon ground anise seed

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground celery seed

  • 1/4 teaspoon ground coriander

Instructions

Place the racks of ribs on the solid convection steam oven pan or a large plate.

Combine spices in a small bowl. Season liberally with the dry rub.

Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours.

Remove from the refrigerator and place the racks of ribs, meat side up, onto the solid pan lined with 2 sheets of parchment paper.

Place the solid pan into the oven on rack position 2.

Select the Convection Steam Mode set to 265°F.

Set the timer for 1 hour and 15 minutes.

After 1 hour and 15 minutes, check the ribs to see if they are tender; if they are, remove and serve.

If continued cooking is needed, return the ribs to the oven and cook for an additional 15 minutes or until tender.

Chef’s Note – Feel free to substitute your favorite spice rub.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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