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BBQ Sauce and Back Rib Set!

BBQ Sauce and Back Rib Set!
SKU SET151
Contents about 1.37kg
unit price ¥167 / per 100g
¥2,300

Out of stock

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Labeling Information

ingredients Back Ribs 1kg(Chile):Pork

BBQ Sauce 370g(Made in Japan): Starch syrup, fructose glucose liquid sugar, tomato ketchup, vinegar vinegar, worcester sauce, garlic, starch, salt, spices, simmerant, coloring matter (red sweet potato, caramel), sour agent (including some soybeans as raw material)

PACKAGING AND HANDLING Keep Frozen Below -18 Celsius

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.

Description

Back Ribs! Now with included BBQ SAUCE!

Once you've gotten a taste for these they're hard to live without. These ribs are claimed by many to be the best ribs in Japan. They're about 30cm long, 7cm wide and 2.5 -3 cm Thick!  Comes with two racks per pack! 

These are thick and juicy, esoecially right around the bone. The BBQ sauce adds sweet touch creating the perfect combination.

For those looking for a BBQ this year, but haven't quite made the the decision yet, we urge you to give this a try! Its simple enough just to get those BBQ feelings flowing!

Serving Suggestion

Check out our video from the Original Meat Guy himself!

It's not too important if you cut before cooking or after. It mostly depends on preference. 
Right around the bone is that "juiciness" I was talking about earlier. Go on, give it a try!



In Depth


【Baby Back Ribs 1kg】 
One of our most popular~  items and pretty rare in Japan!

Go on. Look for them.

【The Meat Guy's Original BBQ Sauce 370g】

Thick, Hot, and Smokin’ BBQ Sauce. Maybe the best American BBQ sauce you will ever have and it’s only available in Japan. This is our own recipe and you will love it! Great on ribs, roasts, and chicken - mix it with ground beef for a BBQ burger.
We make this sauce super thick so you can customize it to suit your taste.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart
≫≫here≪≪



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