Boneless Pork Ribs Preparation

A delicious meal full of depth and flavor thanks to chili powder, cinnamon, and a dash of liquid smoke—all without the mess!

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Boneless Pork Ribs Preparation

Included Ingredients

Pork, ketchup, vinegar, sugar, salt, tomato, liquid smoke natural hickory, seasonings.

Groceries Needed

  • Red potatoes
  • Vegetable of choice

Optional Additions

  • Garlic powder (for stronger flavor)
  • Onion powder (for stronger flavor)
  • Crushed red pepper (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: If prepared in slow cooker or pressure cooker, remove ribs when done cooking and mix sauce thoroughly. Place ribs on a pan, cover with sauce, and broil in oven until slightly crisp. Serve with red potatoes and vegetable of choice.

Alternative Serving Instructions

Great with homemade potato/macaroni salad and cornbread.

Shred and serve over salad or nachos.

Low Carb Serving Option

Serve with cooked greens, unsweetened coleslaw or green salad, or creamy cauliflower salad (cauliflower is used instead of potatoes).

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in ovenproof baking dish, cover and bake at 350F for 1.5-2 hours or to internal temperature of 165 F.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 145 F, natural pressure release. May add up to ¼ cup liquid before cooking to bring up to pressure.

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 145 F. Discard leftover sauce or cook on stovetop to boil before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-6 hours or to an internal temperature of 145° F.

Seasoning

For stronger flavors, add to cooker 30-60 minutes before serving:

Garlic Powder | ¼ tsp

Onion Powder | ¼ tsp

A dash of Crushed Red Pepper

Medium

6 Servings

Slow Cooker

Cook on low 4-6 hours, or to internal temperature of 145 F.

Pressure Cooker

Cook on manual for 40 minutes, or to internal temperature of 145 F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure.

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 145 F. Discard leftover sauce or cook on stovetop to boil before serving.

Seasoning

For stronger flavors, add to cooker 30-60 minutes before serving:

Crushed Red Pepper | ¼ tsp

Garlic Powder | ½ tsp

Onion Powder | ½ tsp

Nutrition Facts

Serving Size | 5 oz
255 Calories | 6g Total Fat | 14g Carbs | 1g Fiber | 35g Protein | 11g Sugars | 2g Sat. Fat | 497mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.