Pit Master Matthew Whiteford’s spice rubs, marinades and glazes are the secret behind these national BBQ award-winning hickory-smoked baby back pork ribs.

Choose Sweet & Spicy, slathered with rich Kansas City, tomato-and molasses-based sauce, or Olde 70 Southern Style, featuring vinegar-based sauce spiced with mustard, Ancho peppers and garlic. Fully-cooked, ready to heat and serve in 30 minutes or less.

1 Rack (2 lbs. 4 oz.)  2 Racks (4 lbs. 8 oz.)

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.