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Festival Foods

Photo of Ribs on a Stick - BBQ
Ribs on a Stick - BBQ

Festival BBQ Ribs on a Stick are made from lean center cut boneless pork loin. First they are split, then tumbled in Sweet Baby Ray's BBQ sauce for about 30 minutes and then skewered so they are ready for your grill. Because they are marinated in our tumbler, they tend to cook up more tender than ribs that are just coated with BBQ sauce. They are done when the juice runs clear ... it is so important to make sure you don't overcook. Don't leave these unsupervised on the grill. Enjoy!!!

Nutritional Information

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.

Settings and timing 

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. 

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. Then baste with your favorite BBQ sauce. Teriyaki is also really good with these.

Chef's tips

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

3. Stove Top    

Type of heat 


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