Meaty ribs from the rib end of the pork loin. They are sold (with and without bones) both in slabs and individually.
“My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'” And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
These hearty marinated ribs are precooked in the microwave and finished on the grill. They turn out moist and tender with a great smoky flavor! Sue Benning, Menasha, Wisconsin
“These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste.” Jamie’s original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter - Boscobel, Wisconsin