Baked & Grilled Ribs with Pasta Salad and Fresh Fruit


1 packaged frozen Pork Baby Back Ribs (comes with 2 racks)
1 bottle Lucky’s Market Bourbon marinade
1 pound Lucky’s Italian Pasta Salad
1 pound organic strawberries, sliced
1 6 oz container blackberries
1 6 oz container blueberries
Tin foil


To thaw the ribs either leave them in the fridge or place them in cool water in the sink (plastic wrap still on).

Turn oven to 250 degrees Fahrenheit. Once thawed, place ribs on grill pan. Remove extra skin from back side of ribs. To do so use a knife to slice thin membrane, and then pull it up and off the bones. Leaving the membrane on renders the ribs almost impossible to eat. Once membrane is off, rub bourbon marinade on ribs, back and top. Wrap in tin foil. Place ribs in oven for 5 hours. If you don’t have 5 hours, then you can cook them at a higher temp, such as 350 for 2 hours. But the longer time is preferred. Once ribs are done, remove from oven. You can either place them in the fridge until you’re ready to grill or grill them right away.

To grill, turn grill onto medium high. Place more marinade on ribs. Cook on grill for 20 minutes, turning every 5 minutes.

While ribs are cooking. Slice strawberries and place in a bowl with blueberries and blackberries. Serve ribs with pasta salad and fresh fruit.