Ordered 2 sides of ribs from Prairie Meats in October and pork is still overflowing from the freezer. But no complaints as the pork is the best I’ve tasted.
These are a whopping 14 inches in length!
Ribs were rubbed with a mixture of paprika, chili powder, cumin, cayenne, turmeric, garlic powder, dry mustard, Dominica Kubuli mix, salt, and raw sugar and stored in the refrigerator for 2 days. Then slowly braised for 12 hours in a sauce of French Canadian maple syrup, bourbon, orange juice, brown sugar, and lots of onions and garlic.
And yes, it was a feast at our house last night.
You may also want to try Bobby Flay’s dry rub recipe at FoodNetwork.com.