CBQ, LLC, a wholly owned subsidiary of Homewood, Illinois-based Carl Buddig & Company, has reached a multiyear agreement to produce Kingsford's branded meals. The new pre-cooked ribs and barbecue proteins will launch nationwide in December.

CONVENTIONAL OVEN:

1. Place oven rack to middle position and preheat to 400°F.
2. Cover a baking pan with aluminum foil (optional–use a light coating of cooking spray).
3. Use scissors to cut open the plastic pouch and remove the slab of ribs from pouch.
4. Heat for about 10–12 minutes until sauce and meat begin to brown.

Baby pack pork ribs with sweet & smoky Kansas city style BBQ sauce. Fully cooked. All natural (Minimally processed no artificial ingredients). Comments: 1-800-955-Ribs or consumer(at)cbqribs.com. Keep refrigerated or frozen.

Baby back ribs (bottom of photo) are cut from the top of the rib cage, near the backbone. Spare ribs (top of photo) are cut from the bottom of the rib cage and sometimes they include the brisket, which is a bony piece of meat that hangs from the bottom. The farther down the rib cage you go, the meatier the ribs become.

The Clorox Company Kingsford is a brand of charcoal briquette used for grilling, along with related products. Established in 1920, the brand is owned by The Clorox Company. Currently, the Kingsford Products Company remains the leading manufacturer of charcoal in the United States, with 80% market share.

St. Louis-style ribs are the meatiest and most flavorful cut of ribs. There is a lot of bone that yields a high amount of fat giving them a lot of flavor and tenderness.

Place ribs meat-side up on the grill grate and cook over indirect heat for 2 hours and 15 minutes. Remove the ribs from the grill.

Follow this tip: Pre-cooking the ribs before they hit the grill not only gives you more control over the cooking temperature, but it can also make for more tender meat. You can oven-bake, boil, or even use the slow cooker for pre-cooking before firing up the grill.

Conventional Oven: Place oven rack to middle position and preheat oven to 400 degrees Fahrenheit. Place ribs, meaty side up, in pan. Cook for approximately 15 minutes or until an internal temperature of 165 degrees Fahrenheit has been reached and sauce begins to caramelize.

And even with a dull knife you can see they're very tender. They were piping hot and I was burning my fingers. Now I know a smart person would he used a fork or worn a pair of gloves. But.

Ribs are a cut of pork (or beef, etc.) from the loin or side between the shoulder and back legs. Pork ribs come in three basic cuts – back ribs, spare ribs, and country-style ribs – depending on the section of the hog where they originated.

The Price. The price tag on a portion of baby back tends to be larger than for any spare rack. This is purely due to the high demand for this tender and lean option. Spare racks tend to have more flavor but can't match when it comes to tenderness.

English (Kent and Middlesex): habitational name chiefly from a lost place in Mersham (Kent). Places called Kingsford and Kingford in Devon Essex Warwickshire and Worcestershire are alternative possible sources of this surname in other parts of England.

Who makes Kingsford® charcoal? Our charcoal is crafted by experts across America, with factories in Kentucky, Missouri, Oregon and West Virginia.

Any cut of meat that is expensive is expensive for exactly one reason: scarcity. On a pig, there are 2 racks of spareribs. No more, no less. Since there are enough diners that value spare ribs to keep them expensive, remain expensive.

Loin Ribs. Also called “baby back ribs” because they are smaller than spare ribs, this cut is obtained from the upper portion of the back between the backbone and the ribs, and below the loin. It is a meaty cut with extensive marbling and not much bone. It is used primarily in stews and adds flavour to rice dishes.