We use Nagano Pork St. Louis cut Ribs
Nagano Pork St. Louis Cut Ribs, Ancho Chili Rub
Ancho Chili: Cane Sugar, White Sugar, Kosher Salt, Granulated Garlic, Granulated Onion, Smoked Paprika, Ancho Chili Powder, Black Pepper, Ground Ginger, Cayenne Pepper.
CFIA listed Allergens: None
Nutrition Label coming
Our sous-vide cooked ribs are tender and full of flavour and require refrigeration to stay fresh and to keep your food safe. Because we do not use preservatives or high acid cooking. All our ribs are rubbed with our seasoning that makes them delectable and tasty. You can then add one of our sauce or your own and enjoy them.
There is lot number on each package and a best before date that you will need to freeze by to keep them safe to eat. Our normal shelf life is 14 days in the refrigerator and then they need to be frozen.
All our products that are cooked sous vide are fully pasteurized due to the long cooking cycles and are safe to eat cold out of the packaging. However it is always recommended that you reheat.
BBQ: Remove the ribs from their packaging and place the Rib slab on a hot grill of your BBQ. if they are frozen, thaw them out in the fridge over night or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.
Heat thoroughly and give them a bit of a char. This should take about 4 -5 minutes per side depending on the thickness of the rib slab.
OVEN: Pre heat your oven to 385 F. Remove the ribs from their packaging and place on an oven proof pan. If they are frozen, thaw them out in the fridge over night or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.
Place in the middle rack for 15 minutes. Once heated thoroughly place on a cutting bard and cut the ribs between the bones. Plate up and serve with a selection of our BBQ sauces or your own homemade sauce to give your ribs a personal touch.