Skip To Content
Mobile Nav Toggle Mobile Search Toggle

Festival Foods

Photo of Ribs on a Stick - Regular
Ribs on a Stick - Regular

Our Ribs on a Stick are made out of boneless center cut pork loins. These lean pork loins are split and skewered in plain or marinated varieties. They are great on a grill or in your oven! Our regular flavor is a hit but if you're looking for something spicier try the BBQ variation.

Nutritional Information

Pairings
Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations.

1. Oven

Type of heat

Bake or broil. Season ribs with your favorite seasonings: salt, pepper, onion. Place in baking pan with 1/4 cup water covering bottom of pan. Cover and bake at 325°F for 1-1/2 hours. Add barbecue sauce and bake covered an additional 1/2 hour until tender. 

Special Instructions

Let sit for 10-15 minutes. Serve with your favorite side dish from our fabulous deli.

Make sure to use a moist heat method if cooking in the oven. Also, use a pop-up timer - it could come in handy! Substitute Thunder River Beer in place of the water for a nice twist on this wonderful item.

2. Grill 

Settings and timing

Grill over indirect heat for 1 to 1-1/4 hours, turning once. Brush frequently with barbecue sauce. Cook until juices run clear.

Special Instructions

Let sit for 10-15 minutes. Baste with your favorite BBQ sauce. Teriyaki is also really good with these.

Chef's tips

Seasoning - Experiment with spice rubs and blends. There are numerous varieties available. Find the one you like the best. If using teriyaki sauce instead of BBQ, substitute a fruit juice like pineapple or apple instead of water to add another delicious twist.

 

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry