These LaFrieda-famous ribs are finger-licking good and absolutely irresistible. Dy rubbed and baked until super tender, the sweet and sour pork ribs are paired with a side of chili oil to add a little (optional) heat. The ribs are accompanied by a side of jasmine rice and kimchi to bring acidity and balance to the dish. Comfort food meet fresh flavors in this delectable dish.
Nutritional facts
Protein
57g
Carbs
73g
Calories
840
Fat
34g
Ingredients
Paste, Chili, PantaiPork RibsCanola and Olive Oil BlendAll Purpose SeasoningChili PowderSweet PaprikaCorn StarchKimchiOnionLight Soy SauceJasmine RiceKosher SaltLight Brown SugarApple Cider VinegarKetchupGreen OnionCanola OilCorn Syrup
Reviews
3.9
Based on 65 reviews
Pat LaFrieda has been a Meat Purveyor his entire life, selecting the highest quality for the World’s Best Restaurants. He has changed the burger industry by following his Grandfather’s recipes for specialty blends to include Shake Shack, Minetta Tavern and Capital Burger. For the first time, diners will get to experience these creations delivered to their homes.Writer of Esquire’s Cook Book of the year, Pat categorized every cut of meat to include the perfect cooking instructions for preparing each. He has learned these techniques from over the 1,600 restaurants he consults and services daily. This includes having roasted an entire 850lb steer whole in a Caha China Box which Pat Sr built himself which was 12 feet longFollowing three generations of Italian Sausage making, Pat LaFrieda has created the best combination of fennel and pork in America. These sausages are served Nationally in America’s greatest restaurants.Pat LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY and Benjamin’s Steakhouse. In 2020, he completed construction of the World’s largest Dry Aged room, boasting 15,000 primals at almost 25lbs each. His steak sandwiches are the top selling food items at Citi Field, the US Open, Pennsy and TimeOut NY.
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