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Only Available Wednesday - Friday
Pull up a plate and sit down at the table – with a big appetite & plenty of napkins - while you devour these hearty beef ribs dipped in a distinctive mélange of sublime & piquant southern style flavorings, sauce & Kentucky Straight Bourbon Whiskey!
Serving Size: Approximately 1 lb. or 2 Pieces per Person
Ingredients: Pasture-Raised, 100% Grass-Fed & Antibiotic-Free Black Angus Beef, Kentucky Straight Bourbon Whiskey, Distilled Vinegar, Tomato Paste, Non-GMO Corn Starch, Molasses, Grade A Clover Honey, Dried Celery Seed, Sea Salt & Malabar Black Pepper. Contains: Wheat.
Recommended Reheating Instructions: Preheat oven to 300°. Wrap the ribs in 2 layers of foil. Place the ribs on a baking tray and heat for 1 hour in the oven at 250°. Remove the ribs from the foil, turn the oven to broil and put the ribs in the oven for approximately 8-10 minutes. The ribs’ internal temperature should register at least 165° on a meat thermometer.
Product Information Disclaimer: We aim to present accurate and complete product information but content on this site is for reference purposes only. On occasion, manufacturers of the groceries we carry may improve or change their product formulas and update their labels, as does the KMP with our homemade items. We recommend that you do not rely solely on the information presented on our website and that you review the physical product's label or contact the manufacturer directly if you have specific product concerns or questions.
Allergens & Dietary Restrictions Disclaimer: Prepared foods marked as gluten-free or vegan are not prepared in a gluten-free or vegan environment; they are prepared in the same environment as other foods that contain gluten, eggs and other animal products so cross-contamination may occur. We are not a nut-free facility, nor are we allergen-friendly. KMP Homemade items that don’t list nuts or other allergens as an ingredient were prepared in the same environment as other foods containing those allergens so cross-contamination may occur.
