4-Slabber BBQ Ribs

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Got a hungry crowd or winning team to feed? Turn to these legendary baby back ribs crafted by 17th St BBQ owner Mike Mills (widely known as “The Godfather of BBQ”). What makes them so good? Well for starters, each slab is smoked over apple and cherry wood for 5-7 hours after being sprinkled with 17th Street’s “Magic Dust” dry rub. Then they mop two light coats of their award-winning barbecue sauce right before they take them off the pit and finish them with another dash of Magic Dust.

Each slab has 12 bones and is enough for two, but as Mike likes to say, “LIFE’S TOO SHORT FOR A HALF RACK!”

The 17th Street BBQ 4-Slabber includes:

  • 4 Slabs Apple City Grand World Champion Baby Back Ribs (12 bones each)
  • 1 Bottle of Award-Winning BBQ Sauce ("Original" or "A Little Kick")
  • 1 “Magic Dust” Dry Rub

Here’s how Mike Mills describes his ribs – “The meat has a light pink-to-rosy color, a result only achieved by cooking with wood. The ribs are NOT over-smoked (so you can taste the spice, and the meat itself), nor do they fall off the bone. Ribs should have some “pull” to them, meaning some meat should stick to the bone when you tear them apart (if the meat falls off the bone, that means they are way overcooked).”

Orders ship Monday through Friday via overnight service
Order by Thursday at 6:00 AM (ET) for Delivery by Friday

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Ron
Gilbert, AZ
Posted on 11/08/2017

I am 65 years old and I love food. best ribs I've ever had. sauce had a little too much kick, but you don't have to use the sauce to enjoy these ribs. excellent.

Storage & Care:

Refrigerate your BBQ for up to 3-4 days, or freeze it for 3-4 months. Keep your BBQ in its vacuum-sealed wrapping until you’re ready to heat it and eat it. Defrost overnight in your refrigerator. <br> Note: All 17th St BBQ products have been fully cooked and only need reheating. Please follow the guidelines below to recreate the 17th Street BBQ experience in your own home.

Preparation:

<br> Conventional & Convection Oven (recommended): Preheat oven to 250°F. Thaw and remove ribs from Vac Pac and wrap in foil, then place them on a baking sheet. Place the baking sheet in preheated oven for 30-45 minutes. (Heating times may vary with oven; check intermittently by touching the bone side of the ribs. When hot to the touch, the meat is ready). Remove from the oven and mop with 17th Street BBQ Sauce, sprinkle with Magic Dust, then return to the oven, unwrapped, for an additional 5 minutes.
<br> <br> Microwave: Thaw and remove ribs from Vac Pac, cover with plastic wrap and place on a plate in the microwave. Heat on low power in 30-second intervals until heated thoroughly. (Heating times may vary with microwave. Check intermittently by touching the bone side of the ribs. When hot to the touch, the meat is ready). Once meat is hot, mop with 17th Street Barbecue Sauce, sprinkle with Magic Dust and heat in the microwave for an additional 15-20 seconds.