According to Pitmaster Matthew Whiteford, applying unique spice rubs, marinades and glazes during cooking is key to helping these lean, hickory-smoked, baby back pork ribs win national BBQ awards for taste and quality.

Choose from two delicious Whiteford varieties: Sweet & Spicy, slathered with rich Kansas City, tomato- and molasses-based sauce; or Southern Style, featuring vinegar-based sauce spiced with mustard, ancho peppers and garlic. Fully cooked, ready to heat on grill or oven.  Choose between 1 rack (2 lbs 4 oz) and 2 racks (4 lbs 8 oz)  Ready to serve in 30 minutes or less. Rack serves 2-3.

To Store: Keep Frozen or Refrigerated until ready to use. Thaw in refrigerator

To Serve:

Oven: Preheat oven to 325° F. Remove ribs from plastic packaging. Place the ribs meat side up on a double layer of aluminum foil creating a pouch, adding 1 oz. of apple juice before sealing. Place on a sheet tray in the middle of the oven. Heat ribs for approximately 30 minutes, to 165°F.

Grill: Heat grill or barbecue to approzimately 325° F or medium heat. Remove ribs from packaging. Place the ribs meat side up on a double layer of aluminum foil creating a pouch, adding 1 oz. of apple juice before sealing. Place pouches over indirect heat for approximately 30 minutes to 165°F.