Oversized BBQ Pork Spare Ribs - 2 Racks
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaSpare ribs are larger, meatier, and more flavorful than baby backs or St. Louis style ribs, so since everything’s bigger in Texas, Hill Country is proud to offer their version! Each rack clocks in at at whopping 3.5-4 pounds. They dry rub high-quality pork with an authentic homestyle mixture of salt, pepper and cayenne, then smoke it low and slow in custom-built pits over imported Post Oak wood from Texas.
In 2007, Hill Country Barbecue Market debuted on the New York restaurant scene with two smokers, three bars, 250 seats, and a stage built for playing Texas-style music, and was immediately hailed as one of the city’s best barbecue joints. Seven days a week for lunch and dinner, hungry barbecue lovers grab a tray and pony up to a massive counter serving Texas brisket, ribs, pulled pork, Texas sausage, corn pudding, mac & cheese, and many more mouth-watering specialties.
This package serves 5-6 people and includes 2 racks of Smoked BBQ Pork Spare Ribs (each 3.5 – 4 lbs.)
- Each rack has 13 succulent “bones” (Pitmaster speak for “ribs”)
- BBQ ships frozen with ice packs, may thaw in transit
- Upon arrival, place in the fridge or freezer
- May be kept in the fridge for up to 1 week, or frozen for up to 1 month.
To Serve
OVEN
- Be sure ribs are completely thawed!
- Pre heat oven to 325 degree
- Remove ribs from packaging
- Wrap the ribs in foil
- Place ribs in the oven on a sheet pan
- Turn oven down to 300 degree
- Warm ribs for 20 -30 minutes or until ribs reach an internal temperature of 155 degrees
GRILL
- Be sure ribs are completely thawed!
- Heat one side of your grill on medium. Close the lid until the grill reaches 325 degrees
- If you have wood chips you can add now. We use post oak!!
- Remove ribs from packaging
- Wrap the ribs in foil
- Place ribs directly on the cool side of the grill
- Close lid
- Warm ribs for 20 -30 minutes or until ribs reach an internal temperature of 155 degrees
- Remove foil. Place ribs on the hot side of the grill for one minute to get some nice grill marks
