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Baby Back Ribs Online

Baby Back Barbeque

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Meal Serves 4
Round up your family and bring your appetite!


Round up your family and bring your appetite! Our tender, meaty baby back pork ribs are fully cooked and smothered in a slightly sweet and tangy BBQ sauce for a down home flavor! We also include lightly breaded and prebrowned Risotto Cakes that are a creamy blend of arborio rice, pepper jack and parmesan cheese along with a mixture of roasted red peppers, poblano chiles and shallots for a zesty flavor with a little kick. Plus Asparagus Spears With Hollandaise Sauce complete this spread. Meal serves 4.

This meal includes the following:

2 (1 lb.) Smoked Pork Baby Back Ribs (2 lbs total)
2 (7 oz.) Asparagus Spears With Hollandaise Sauce
8 (3 oz.) Pepper Jack Risotto Cakes
1 BBQ Seasoning Packet

Baby Back Ribs
Do Not Thaw! Oven: Preheat oven to 325 °F. Run sealed package under cold water for 10 seconds to release film. Remove pork ribs and sauce from package and wrap in foil. Place in pan on center rack of oven and heat for 60-70 minutes (30-40 minutes if thawed). Oven - Tender Restaurant Style: If you like meat that falls off the bone, try this method: Preheat oven to 350 °F. Remove pork ribs from package and place on a large sheet of heavy duty aluminum foil. Add 3 tablespoons of water to the foil and wrap tightly, crimping the seals of the foil. Place on a baking sheet and bake for 70-80 minutes. Microwave: Remove ribs from package as directed above and place meat side up in microwave safe dish. Cover with plastic wrap, venting one corner. Heat on high for 5-6 minutes flipping halfway through cooking time. Grill: Preheat grill to high. Run sealed package under cold water for 10 seconds to release film. Remove pork ribs from package, wrap in foil crimping edges. Heat on grill for 23-25 minutes flipping halfway through (10-12 minutes if thawed).

Risotto Cakes
Do Not Thaw! OVEN: Preheat oven to 350°F. Place desired number of Risotto Cakes on a foil lined baking sheet, allowing approximately 2 inches between pieces. Bake for 30-35 minutes. MICROWAVE: Place 1-2 Risotto Cakes in a microwave safe dish. Cook on high power for 2-3 minutes. PAN-FRY: Preheat 2 teaspoons of cooking oil for each Risotto Cake in a large non-stick skillet on medium heat. Form the Risotto Cake into the shape of a patty. Add to skillet, cooking for 2½ - 3 minutes on each side.

Asparagus Spears With Hollandaise Sauce
Preparation: Do Not Thaw! Microwave (1100-WATT): Cut slit in center of film. Place tray in microwave; cook on high for 2 minutes. Carefully remove film, stir and cook on high for 30 seconds or until internal temperature reaches 165°F. Stir and serve. Oven: Preheat oven to 400°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 28 minutes or until internal temperature reaches 165°F. Remove from oven, stir and serve.

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