BABYBACK AND ST. LOUIS STYLE BARBECUED RIBS
Our fully cooked ribs just need to be reheated. Do NOT
reheat from a frozen state. If frozen, thaw in refrigerator
for approximately 48 hours prior to reheating. Product should
be completely thawed for best quality.
The following cooking procedures require the ribs to be removed
from its packaging and be cautious after cooking, ribs will be hot.
For oven broiling, baste with sauce, place in aluminum
foil covered baking sheet, and turn after 4 to 5 minutes and
baste again for 4 to five minutes. Do not let ribs over cook.
For grilling, baste with sauce and turn after 4 to 5
minutes and baste again for 4 to five minutes. Do not let ribs
In a conventional oven, bake at 325 for 30-35 minutes
in aluminum foil covered pan.
To heat in the microwave, place a rib on a
microwavable plate and heat on high 6-8 minutes depending on
INDIVIDUAL POT ROAST ITEMS
Remove contents from packaging and place into a microwaveable dish.
Reheat on high for approximately 2 minutes (cooking time may vary
depending on your microwave). Use caution when removing pot
roast item from the microwave--it will be hot.
BONELESS PRIME RIB ROAST
Preheat oven to 250ºF. Lay unopened package of prime rib in 2"
deep pan and pour 2 cups of water around package. Cut 2 slits
about 3 inches long into top of package. Reheat for
approximately 1 hour (rare-120ºF), 1½ hour (medium rare-130ºF) or 2
hours (medium-140ºF), depending on the doneness you are trying to
achieve. When done, remove from oven, pour off cooking water
and CAREFULLY cut open package. Pour off au jus and save.
Carve roast to desired portions, ladle with saved au jus and serve.
You may add water to dilute the concentrated au jus if you wish.