Boneless baby back ribs with dry rub
Responsibly Raised, No Hormones, No Antibiotics
We’ve taken care of the hours of low and slow cooking to make the perfect, succulent boneless baby back ribs coated in Chef Justine’s custom dry rub. For an easy rib sandwich, shred the meat and serve on a whole wheat bun with slaw.
Keep refrigerated. Previously Frozen. Best if used within 5 days of receipt.
Ingredients: Pork, water, vinegar, salt, powdered onion. Coated with sugar, paprika, powdered garlic., water, vinegar, salt, powdered onion. Coated with sugar, salt, paprika, powdered garlic.
Instructions
1
Grill
- Pat the ribs dry with a paper towel.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
