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St. Louis Style Pork Spareribs with
Original Barbeque Sauce
Love is tender. Barbeque should be, too. That’s why I slow-cook my ribs for hours and apply generous portions of my Original BBQ sauce. Just grill or bake to fall head-over-heels in BBQ love.
Available in Select Cut and now LLOYD’S® JUNIOR ½ RACK.
These smaller cuts are perfect for 1 or 2 and made for the microwave.
Nutrition Facts:
| Serving Size: Meat and sauce from about 2 ribs
(140g) |
| Amount Per Serving |
| Calories: 350 |
| Calories From Fat: 180 |
| Total Fat: 20g |
| Saturated Fat: 7g |
| Cholesterol: 70mg |
| Sodium: 1020mg |
| Total Carbohydrate: 25g |
| Dietary Fiber: Less than 1g |
| Sugars: 20g |
| Protein: 18g |
List of Ingredients:
COOKED PORK SPARERIBS, TOMATO PUREE (WATER, TOMATO
PASTE), HIGH FRUCTOSE CORN SYRUP, WATER, CONTAINS LESS THAN 2%
OF: VINEGAR, MOLASSES, SALT, SUGAR, MODIFIED CORNSTARCH, SPICE
AND COLOR, NATURAL SMOKE FLAVOR, CHILI
PEPPER, SODIUM TRIPOLYPHOSPHATE, ONION POWDER, GARLIC POWDER,
HYDROLYZED SOY PROTEIN, CARAMEL COLOR, RED PEPPER, NATURAL FLAVOR,
POLYSORBATE 80, DRIED CELERY, COCOA, SOY LECITHIN, PRUNE JUICE
CONCENTRATE, TAMARIND CONCENTRATE, TARTARIC ACID. PRESERVED WITH
SODIUM BENZOATE, ERYTHORBIC ACID, TOCOPHEROL, CITRIC ACID. CONTAINS
SOY INGREDIENTS.
Just the Facts.....
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LLOYD'S® Ribs are a fully cooked product just
as they come from package.
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LLOYD'S® Ribs should be kept refrigerated.
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LLOYD'S® Ribs should be used or frozen before
the "enjoy
by" or "freeze by" date.
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Once frozen, LLOYD'S® Ribs should be used
within three months.
Rib Preparation:
LLOYD'S® Ribs may be prepared in the microwave,
on the grill, or in a conventional oven. Instructions for
preparation appear on the back label of the product. More
detailed preparation instructions appear on the INSIDE of the
back label.
TENDER - RESTAURANT-STYLE in CONVENTIONAL OVEN -
where the meat falls off the bone! 1 hour 30 minutes (refrigerated
or frozen)
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Heat oven to 350°F. Remove ribs
from package and place on sheet of heavy-duty* aluminum foil
large enough to extend 3 to 4 inches beyond each end of ribs. Spread
all the sauce over ribs, or save for later.
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Spoon 3 tablespoons water over ribs. Wrap
foil tightly around ribs.
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Place foil-packed ribs in baking pan. Heat
1 hour 30 minutes (refrigerated or frozen).
Open carefully - HOT STEAM will escape.
* You can use two sheets of regular aluminum foil placed on top
of each other instead of the heavy-duty aluminum foil.
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