How to Make Bubba’s Deboned Ribs Two Ways

As seen on Shark Tank and Beyond the Tank, our newest partner Al Bubba Baker and his investor, Daymond John have rocked the BBQ world with the DeBoned Rib Steak. Delicious and easy to eat (something you never hear in relation to ribs!), these fully cooked Deboned Ribs skip the mess and save time in the kitchen; making them a perfect July 4th weekend pick.

ribsoverhead

Bubba’s Deboned Baby Back Rib Steaks

Bubba’s DeBoned Ribs are great on their own, but you can also easily transform these “fell off the bone” baby back ribs into a one dish appetizer or lunch for an upscale take on this BBQ classic. Just in time for Independence Day, follow these simple recipes and learn how to make Bubba’s Deboned Ribs Two Ways! The first is a carnivore’s take on Bruschetta and the second is a delicious Pulled BBQ Pork Wrap with Coleslaw.

Pulled Deboned Ribs Bruschetta

  • Fully Cooked Deboned Rib Steak
  • 1 Loaf French Baguette, sliced
  • 4 Tbsp Butter
  • 2 Scallions, thinly sliced
  • 2 Large Tomatoes, diced
  • 2 Cloved Garlic, minced
  • 1 Red Onion, diced
  • 2 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Salt and Pepper to taste

Preheat oven to 350. Warm Fully Cooked DeBoned Rib Steaks according to package directions and pull with two forks until shredded. Lightly butter Baguette Slices and place on a cookie sheet in the oven. Bake for 6-8 minutes until golden brown. Remove and set aside.

Pulled Deboned Ribs Bruschetta

Pulled Deboned Ribs Bruschetta

Toss Scallions, Tomatoes, Garlic and Red Onion with Olive Oil and Balsamic Vinegar until evenly coated. Season with Salt and Pepper. Top each slice of Baguette with Bruschetta mixture and spoon or two of Pulled Ribs. Top with Cheese (optional).

Pulled BBQ Pork Wrap with Coleslaw

  • Fully Cooked Deboned Rib Steak
  • Shredded Carrots
  • Shredded Green Cabbage
  • Shredded Purple Cabbage
  • Your Favorite Coleslaw Dressing (we used Marie’s)
  • 1 Large Tomato, Diced
  • 2 Cups Baby Spinach
  • 8 Whole Wheat Wraps

Warm Fully Cooked Deboned Rib Steak according to package directions. Shred with two forks and set aside. Toss Shredded Carrots, Green and Purple Cabbage with Coleslaw Dressing.

wholewheatribswrap

Place 1/4 cup of Spinach and 1 heaping Tbsp of Diced Tomatoes on the center of each wrap. Top with Coleslaw and Pulled Rib Meat. Wrap and secure with a toothpick or rosemary stalk (optional).

How to Host a Healthy 4th of July BBQ

Barbecue season is in full swing and it can be easy to give in to all of the temptations from heavy toppings and high calorie drinks to chips on the side and ice cream for dessert! So how can you host a healthy 4th of July BBQ?

Simply Grilled Chicken Breast

Simply Grilled Chicken Breast

1. Simple Seasoning

BBQs start out with the best intentions. Its basically just meat, vegetables and high heat. Cookout foods tend to lose their nutritious edge when they are smothered in sauce or oil based marinades. Grilling is a great way to add flavor to your meats without a lot of heavy seasoning or sauces – especially if you have wood chips or charcoal. Rub steaks, poultry, fish or veggies with a little olive oil. Season evenly with salt and pepper and grill to desired doneness. Allow meats to rest before serving.

Organic Beef Craft Burger By Rastelli

Organic Beef Craft Burger By Rastelli

2. Great Ingredients

Game and Organic Meats are a great way to avoid some of the summer BBQ pitfalls. Both game and organic meats are incredibly lean and both offer additional benefits. Game meats have a lot of robust natural flavor without the need for heavy seasoning. Organic meats are free from antibiotics, steroids and added hormones.

 

Choose a Salad Based Side

Choose a Salad Based Side

3. Smart Sides

Since the meat should be the star of your BBQ, side dishes are often an afterthought. Instead of making chips and dip your main food group this summer, look to make fresh salads featuring local ingredients. Using fresh, seasonal ingredients means you get more flavor without additives. Our faves are corn salsa, watermelon with feta and golden beets with goat cheese.

Rastelli Foods Receives Plant of the Year Nomination

National Provisioner Editor in Chief, Andy Hanacek visits the Rastelli Foods Plant

National Provisioner Editor in Chief, Andy Hanacek visits the Rastelli Foods Plant

Rastelli Foods Group spent last week cleaning up after severe thunderstorms and reported tornadoes ripped through the Southern New Jersey area. With power outages and a limited staff, the Rastelli team managed to keep on schedule and maintain the integrity of their products, most of which are cut, processed and housed in the newly expanded plant. With power returning on Thursday afternoon, Rastelli employees worked over time to make sure that customers had everything they needed for the days ahead.

The silver lining to a particularly tough week came Friday when The National Provisioner announced Rastelli Foods as a 2015 Nominee for Plant of the Year. Rastelli joins nine other nominees for the first annual poll and hopes to garner votes from clients, vendor partners, family and friends. “We started as a word-of-mouth, family company and we still value the support of our customers and friends to this day. It is pretty stiff competition and we aren’t the biggest company on the list, but we operate on a large scale,” said Ray Rastelli, president of Rastelli Foods Group.

Ray Rastelli hopes that the company’s dedication to food safety and product innovation will win the honor. Rastelli Foods is a technology driven FDA, USDA, HACCP and FoodChek certified facility that includes ozonated water systems, compartmentalized protein chambers, advanced foodborne illness testing and constant QA supervision. The plant also houses sales, marketing and R&D teams made up of chefs, culinarians and foodies.

“We strive to match technological advances with innovation in the Test Kitchen. We have a rounded approach to our plant and our products that equates food safety with quality and taste,” added Carl Zerr, Director of International Food Safety ; Quality Assurance and Regulatory Affairs for Rastelli Foods Group.

Most likely it is that approach that led to the company’s nomination. Voting for 2015 Plant of the Year is open until July 31, 2015.