Our ribs are perfectly cut for "low and slow" cooking. The balance of just enough fat and bone for flavor with a generous amount of meat will make your favorite recipe an instant family favorite! We always recommend cooking at low temps with a some dry red wine to enhance the robust beefy flavors.
We would share our GiGi's secret recipe - but then it wouldn't be a secret any more (and we don't want the wrath of GiGi)! Needless to say it's a blend of garlic, crushed tomatoes, tomato paste, red wine, onions, carrots and god know's what else. This creates an amazing meal every time. It all goes into a crockpot in the morning and EVERYONE makes it home on rib night for dinner.