Whether you’re looking ribs on the grill or in the oven, these individually skewered boneless ribs are ready to go! Produced exclusively from All Natural Boneless Pork Loin and topped with Trig’s secret BBQ sauce, Trig’s BBQ Ribs on a Stick will guarantee a wonderfully flavorful dinner.
To bake: Place in baking pan with 1?4 cup water covering bottom of pan. Cover and bake at 325 degrees for 1 1?2 - 2 hours or until tender. Meat thermometer should read a minimum of 150 degrees.
To grill: Grill over indirect heat for 1 to 1-1/4 hours, turning once. Brush frequently with barbecue sauce. Cook until juices run clear and meat thermometer registers 150 degrees.
Cellar 70 Recommendations: For wine: a California Zinfandel, Australian Shiraz, or an Italian Valpolicella Ripasso would be ideal. Cellar 70 also features a sweet red wine from Hungary called Donausonne. We recently paired it with our BBQ Ribs; the sweetness of the wine and spiciness of the sauce complemented each other surprisingly well! For beer: India Pale Ale, Amber Ale, Brown Ale, Porter, or Stout are all ideal pairings. In warm weather, an American Wheat Beer will work nicely. Our favorite match? A yeasty, foamy German Hefe-Weizen!