Satisfy your cravings for finger-licking delicious barbecue all year round with Chef Fabiola’s Baby Back Ribs. If you love smoky-sweet flavors, these saucy, savory pork ribs are a must-try. A fluffy baked potato with sour cream and chives and side of corn on the cob complete this steakhouse-style dish.
Maybe add a little pack of butter to go with the corn and potatoes.
Bill · 06/15/26
Thomas · 06/15/26
Yummy!
Annette · 06/14/26
Carla · 06/14/26
Always a favorite
Hillary · 06/14/26
One of my favorites
Deborah · 06/14/26
My husband loved the ribs and the sides that accompanied them.
Amy · 06/14/26
There were only three ribs (the picture shows four) in my tray. The corn was about 2/3 the size of the one in the picture. The potato was much smaller. Lastly, the sour cream cup was 1/2 the size!
Chuck · 06/13/26
Ira · 06/13/26
Richard · 06/13/26
Allan · 06/13/26
Opal · 06/12/26
C · 06/12/26
Geremy · 06/12/26
One of my favorites. Could eat this 2 times a week. Big flavors in the ribs. Love the corn and half potato. Perfect.
Chef Fabiola Rivera attended the Jose Santana International School of Hospitality and Culinary Arts in Puerto Rico. She has worked as a private chef at Dorado Beach, a Ritz Carlton Reserve, for more than three years, and founded her own baby food and kids meal company called Farm to Baby. Rivera's mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
