Eight BBQ ribs set overnight with a house-made rub, barbecued then smoked for five hours. Served with a side of Chef Sean's special barbecue sauce. Serves 2-3.
Pork Ribs, Tomato Paste, Apple Cider Vinegar, Coconut Aminos*, Dijon Mustard *OrganicOur heritage pasture-raised pork is sourced from Marin Sun Farms in Sonoma County. The pigs forage on pasture and are never given sub-therapeutic antibiotics or hormones. Learn more
This dish arrives chilled. To reheat, remove the plastic lid and heat in the oven until hot.