Self-taught in the art of barbecue, Stubb perfected his Baby Back Ribs over smoldering oak logs in a hand-built BBQ pit behind his Lubbock restaurant. Those who've ordered these tender meaty baby backs swear they're some of the best ribs they've ever wrapped their lips around. We can't argue with that! Just to make sure there's enough to go around, you'll get two large baby back slabs, hand-basted with Stubb's own Moppin' Sauce and seasoned with his secret rib rub, slow-smoked for hours and finished off with a generous coating of our Smokey Mesquite Bar-B-Q Sauce. Forget the napkins; these barbecued pork ribs are too good not to lick your fingers clean.

All Stubb's Smoked Meats have been flash-frozen to ensure freshness during shipment and may arrive partially frozen. As long as the meats are cool to the touch upon arrival, you may serve, refrigerate or store them immediately with confidence. Remove the products from cooler and put them in the refrigerator for thawing if you plan to use them within the next 6 days. To store your meats for future use, place them directly in the freezer. Do not remove plastic until you are ready to begin heating.

Conventional Oven:

Thaw in refrigerator for 6-12 hours before heating.

• Preheat oven to 350°F
• Remove ribs from plastic
• Wrap the ribs in two sheets of regular foil (or one sheet of heavy duty foil) meat side up
• Pinch foil tightly closed and place in a shallow baking pan
• Heat for approximately 30-40 minutes or until ribs are heated through
• For dryer ribs, open foil for the last 10 minutes of heating

Warning - Remove ribs from oven carefully, they will be hot.

What if I cook all my ribs and some are left over? Can I reheat them? If so, how long?

If you have leftovers you can reheat them by simply repeating our reheating instructions. Do not overcook; they tend to become dry. You may add 2-4 tablespoons of water inside the aluminum foil pouch to keep them juicy.

Not available at this time

NUTRITION & INGREDIENTS