Member's Mark Whole Bone-In Pork Spare Ribs, Vacuum Pack, priced per pound

Member's Mark Whole Bone-In Pork Spare Ribs, Vacuum Pack, priced per pound provides high-quality pork with no added solutions or ingredients for our Members. Our selection of pork is perfect for every occasion, whether you are enjoying a quick weeknight meal, or hosting a weekend barbecue with 19g of protein per serving. Don't forget to grab these Member's Mark Full Size Aluminum Steam Pans for your next summer grilling event! All products are fresh and never frozen with no added preservatives, hormones or steroids. Pork is a healthy, nutritious protein choice that will satisfy any palate.

Convenient and Delicious

Freeze some of these Member's Mark Whole Bone-In Pork Spare Ribs, Vacuum Pack, priced per poundto use later and rest assured you have a freezer full of delicious meat. Season and prepare pork spare ribs, then freeze cooked ribs for future meal portions that just need to be thawed and reheated. Perfect for a festival, family reunion or just for stocking your freezer. If you want to serve pork on your restaurant menu, look no further than delicious, succulent pork spareribs. Pork is used in cuisines from all over the world from Asian to American, and these ribs take on the flavors of rubs and spices easily. Create a crisp crust by finishing these ribs under the broiler. Member's Mark Whole Bone In Pork Spare Ribs, Vacuum Pack, priced per pound are excellent paired with rice and beans, noodles, cheese and vegetables. You can also experiment seasoning your spareribs with favorite spices. Popular options are cayenne, black pepper, rosemary and basil. Different marinades also taste fantastic.

Beautifully marbled meat tastes great after being cooked low and slow. The flavor of meat cooked on the bone can't be beat, and it's a ton of fun for the whole family to bite meat right off the bone. Whether you want to cook outside on the grill for summer fun or cook these ribs in the oven and comfort of your own kitchen, you'll love the possibilities these spare ribs offer. Pork spare ribs are flatter than baby back ribs and are easier to sear, brown and cook in the smoker, grill or oven.

Cooking Instructions

Cooking these ribs is best done in the oven at a low temperature for a long period of time.

1. Ensure ribs are thawed and remove the papery membrane from the bone-side of the ribs. Generously apply your favorite dry rub.

2. Preheat oven to 250°F. Place ribs meat-side up on heavy-duty aluminum foil, fold tightly to seal, and transfer to a sheet pan. Bake for 3 to 4 hours, or until very tender.

3. Increase temperature to 350°F. Open foil, drain juice, brush with sauce, and bake for an additional 15-20 minutes until caramelized.

4. Make sure the internal temperature of the pork reaches 145°F and the meat is tender.

Recommended Wine Pairing

For our Member's Mark Whole Bone In Pork Spare Ribs, Vacuum Pack, priced per pound, we recommend pairing it with a rich red wine such as the Meiomi Pinot Noir Red Wine. This California wine has aromas of jammy fruit and toasty oak along with expressive dark berry and juicy strawberry flavors—these bold, fruity flavors and tannins complement the rich flavors of ribs. When pairing wine with pork ribs, consider the preparation method and seasoning of the ribs. For example, if the spare ribs are coated with a spicy or tangy barbecue sauce, a wine with higher acidity and more subtle fruit notes may be a good pairing. On the other hand, if the ribs are prepared with a sweeter sauce, a wine with a bolder fruit flavor can help balance the sweetness. For more information on Meiomi Pinot Noir Red Wine, click here.

• Keep Refrigerated or Frozen
• Quantity: 2 ct.

Net Weight: Priced Per Pound

Ingredients: Pork.

Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerated or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.