by Chef Arnold Eric Wong

Ingredients
2 Sides of Baby Back Ribs ("Saint Louis" Cut)
1/4 Cup Ginger, chopped
1 Bunch Green Onion, chopped
2 Garlic Cloves, smashed
1 Oz. Sesame Oil

Mongolian Sauce
10 Oz. Hoisin Sauce
1/2 Oz. Ginger, minced
1/2 Oz. Garlic, minced
1 Oz. Selera Chili Sauce (Sambal)
2 ? Oz. Teriyaki Sauce
Mix all ingredients in bowl and whisk to incorporate.

Teriyaki Sauce
1 Oz. Soy Sauce
1 Oz. Sugar (granulated)
1 Teaspoon Green Onions, finely shaved
1 Teaspoon Garlic, minced
1 Teaspoon Ginger, minced
Mix all ingredients in bowl and whisk to incorporate.

Directions:
In a flat-bottomed pot, preferably the length of the ribs (or you can bend the ribs to fit in the pot), add garlic, ginger, and lightly sweat in sesame oil. Cover ribs with water and add green onions. Simmer ribs for about an hour and a half, or until they are almost falling off the bone. While the ribs are still warm, cover both sides with Mongolian Sauce, and bake in the oven at 350 degrees for 10 minutes.

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Born in Mississippi in 1980, Chef Ty Mahler started out as a young teenage dishwasher in Indianapolis where he began to imagine himself playing a more creative role in the culinary business. A short while later, he tested his food preparation abilities at a few high-end restaurants. He realized he had a natural culinary talent. His delight and personal satisfaction in watching diners indulge in his creations convinced him he was on the right career path.

At 16, Mahler graduated high school and began undergraduate studies at the New England Culinary Institute
in Vermont. Being one of the youngest students to attend,
he knew there would be challenges and he had a great
deal to learn.

After graduating from the Institute, he was introduced to Chef Jean-Michel Bouvier of L'essential and was invited to intern under him at his Michelin Star restaurant in Chambery, France.

From Chambery, Mahler was able to work and tour throughout France, Italy, Spain, and Australia.

Mahler's career took him to New Orleans where he worked for Emeril Lagasse as a line cook and saucier. In 2003 Mahler joined Roy's Tampa as a Sous Chef under Chef Rand Packer.

Mahler noted, "I've learned a great deal about running restaurants from the very best. I hope to share my knowledge and to always continue learning with the team in San Francisco. My goal will always be to make each customer's visit to Roy's even more exciting than the last."

Roy's San Francisco
575 Mission Street (between 1st and 2nd)
San Francisco, CA 94109
Tel: 415.777.0277
Website: sanfrancisco@roysrestaurant.com