Grilled Pork Back Rib Dinner

We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty back ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! 

Kit Includes: 

• 1/2 Rack of Ribs (Approx 350 g based on raw weight)
• Niagara Peach Sticky Rum BBQ Sauce (contains soy)
• Roasted Garlic Smashed Potatoes
• Roasted Vegetable Medley

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
• Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.

“Best ribs I’ve ever had!”
—overheard at the OK Friday Market, Burl’s Creek