Baby Back Bar-B-Que

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Do not thaw.
Oven: Preheat oven to 325°F. Run sealed package under cold water for 10 seconds to release film. Remove ribs and sauce from package wrap in foil. Place in pan on center rack of oven and heat for 60-70 minutes (30-40 minutes if thawed).
Oven - Tender Restaurant Style: If you like meat that falls off the bone, try this method: Preheat oven to 350°F. Remove ribs from package and place on a large sheet of heavy duty aluminum foil. Add 3 tablespoons of water to the foil and wrap tightly, crimping the seals of the foil. Place on a baking sheet and bake for 70-80 minutes.
Microwave: Remove ribs from package as directed above and place meat side up in microwave safe dish. Cover with plastic wrap, venting one corner. Heat on high for 5-6 minutes flipping halfway through cooking time.
Grill: Preheat grill to high. Run sealed package under cold water for 10 seconds to release film. Remove ribs from package, wrap in foil crimping edges. Heat on grill for 23-25 minutes flipping halfway through (10-12 minutes if thawed).

Download Great Gathering Guide & Cookbook
Do not thaw
Microwave: Cut small slit in the center of film on tray. Place in microwave and cook on high for 2-3 minutes. Lift film, stir and continue cooking for an additional 1-2 minutes. Remove from microwave and serve.
Oven:Preheat oven to 350°F. Place tray on baking sheet. Cut a small slit in the center of film on tray. Place baking sheet on center rack in oven. Bake for 35-40 minutes. Remove from oven, carefully remove film and serve. * Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.

Download Great Gathering Guide & Cookbook
Do not thaw.
OVEN: Preheat oven to 350°F. Place desired number of servings on a foil lined baking sheet, allowing approximately 2 inches between pieces. Bake for 30-35 minutes.
MICROWAVE: Place 1-2 portions in a microwave safe dish. Cook on high power for 2-3 minutes.
PAN-FRY (FROM THAWED): Preheat 2 teaspoons of cooking oil for each Risotto Cake in a large non-stick skillet on medium heat. Form the Risotto Cake into the shape of a patty. Add to skillet, cooking for 2½ - 3 minutes on each side.