Baby-Back Ribs

Four (2.5/3 lb) Racks

Our famous meaty North Carolina-style tangy molasses and vinegar baby-backs are so tender the meat falls right off the bone.

Recommended Cooking Methods:
Bake 45 minutes at 350° or BBQ 30 minutes until hot.

Recipes

Gourmet Crunchy Slaw

1 tablespoon olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chili paste
1/4 cup mayonnaise
1/4 cup sour cream
Salt and Pepper
1/2 pd Napa cabbage, cored and shredded
1/2 pd red cabbage, cored and shredded
1/2 pd fresh spinach, cleaned, stemmed, and thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves

Preparation:

In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well.

In a large mixing bowl, combine the remaining ingredients. Mix well.

Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper.

Keeps for 1 day before getting soggy.

Nutrition Facts

Amount Per Serving

Calories: 240
Calories from Fat: 180
Total Fat: 20g
Saturated Fat: 7.5g
Cholesterol: 69mg
Sodium: 64mg
Total Carbohydrate: 0
Protein: 13.8g