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Pork & Poultry Recipes

Pork & Poultry Recipes by Category
Baby Back Pork Ribs

ITEM# 4155 Uncooked

1-2 SLABS

Thaw* product on a dish in the refrigerator.

OVEN
1. Preheat oven to 375°F. 2. Season ribs with salt, pepper, garlic, barbecue spices and brown sugar. 3. Place ribs on top of sliced onions in a roasting pan with 2-inch-high edges and fill with 1/2 inch of water or beer. 4. Cover loosely with foil and cook 30 minutes. 5. Reduce temperature to 325°F and continue cooking 60 minutes. The ribs are finished when they are fork-tender.** 6. Brush with sauce and glaze and broil until sauce is sticky.

GRILL 1. Preheat grill to medium-low.
2. Grill bone-side down 20-25 minutes.
3. Turn ribs and brush with sauce. 4. Grill until they are fork-tender, 45-60 minutes.** 5. Brush with sauce and serve. 6. Remove thawed product from the refrigerator 30 minutes before cooking.

INGREDIENTS

  • 2 Pounds Baby Back Pork Ribs
  • 1 (18 ounce) bottle barbecue sauce

DIRECTIONS 1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. 2. Preheat oven to 300 degrees F (150 degrees C). 3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired. Can add bottled coke or beer to pan.

INGREDIENTS • 3 tablespoons white balsamic vinegar • Salt and pepper • 1 tablespoon light brown sugar • About 2/3 cup olive oil • 2 teaspoons crushed red pepper • 4 racks of Stock Yards uncooked ribs item 4155 • 10 to 12 cloves garlic chopped (limit garlic if you do not care for this much) • Kosher salt and cracked black pepper • 1/4 cup rosemary, chopped • Lemon wedges to serve • 1 tablespoon oregano, chopped • 1/2 cup flat leaf parsley and or celery tops 3 to 4 tablespoons grated red onion

DIRECTIONS 1. Preheat oven to 275°F. 2. Line a rimmed baking sheet with heavy foil, matte side up. 3. Combine rib dressing (balsamic, sugar, red pepper, garlic, herbs and grated onion) in a large, shallow dish. 4. Season ribs with salt and pepper liberally, toss with dressing and arrange on the baking sheet. 5. Top with excess dressing and cover with more foil to seal as a packet and roast 3 hours. 6. When the ribs are tender, remove top foil cover and transfer ribs to a second dry sheet pan lined with foil for easy clean up. 7. Turn boiler on high and place ribs in the middle of the oven and cook to crisp or brown on grill. Pour juices over ribs on carving board.

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