Baby Back Ribs for the 4th of July
posted on June 26th, 2017 by Rick Stidham
4th of July is quickly approaching and although we are still adjusting from the “jailbreak” that occurred when our kids got out of school, one question still comes to mind. When will the kids be out of the house? Actually, I am kidding. If it wasn’t for family, then special holidays, like the 4th of July, wouldn’t be the same. I mean, who wants to BBQ for one? Independence Day should be celebrated with lots of loved ones and great food!
Lucky for you, great food is what I’m here for! In the pursuit of finding unique items to help you with your meals, I have uncovered some truly ridiculously amazing Baby Back Ribs to put on your grill this weekend! These ribs are perfect in size and flavor, but what is unique about them is the abundant amount of tender and flavorful meat that is on them! These baby back ribs are part of our “Never Ever” pork offering where we guarantee never added hormones, never added antibiotics, always air-chilled, and always natural.
If you are looking to impress your friends and family this holiday, then our ribs are definitely the item to prepare. Starting this Wednesday, June 29th, all of our stores will be featuring our all natural pork baby back ribs for $4.99 per pound, while supplies last. Trust me when I say that these will go fast!
I would like to encourage you to stop by our meat counter this week and try out our ribs. And the perfect recipe to prepare the ribs? We’ve got that too! Try our Southern Barbecued Ribs recipe below or speak with one of our skilled Butchers who can offer suggestions on the latest seasonings and cooking tips to accompany your purchase.
Have a safe and delicious 4th of July!
Southern Barbecued Ribs
- 4 pounds baby back pork ribs
- 2/3 cup water
- 1/3 cup red wine vinegar
- 1 cup ketchup
- 1 cup water
- 1/2 cup Bristol Farms apple cider vinegar
- 1/3 cup Worcestershire sauce
- 1/4 cup Dijon mustard
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- Preheat oven to 350° F. Place ribs in two 10×15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
- In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, Dijon mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbecue sauce for 1 hour.
- Preheat grill for medium heat.
- Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbecue sauce and grill 10 minutes. Turn ribs, baste again with sauce and grill 10 minutes.