Barbecued Back Ribs Leg of Lamb with Red Currant Sauce Salsa Ribs Smoked Caribbean Pork Chops Marinated Flank Steak Asian Veal Chops Lamb and Potato Salad Orange Chili Chops Snappy Pork Kebabs Sausage with Mango and Fennel Chutney Rocky Mountain Pork Juicy Hamburgers Prime Rib of Beef Mom`s Beef Tenderloin Grilled Lamb Chops with Asian Butter Sauce Rack of Lamb The Perfect Steak Bull`s Eye Best 30-Minute Ribs Ginger Beef and Pineapple Kabobs Cajun Steak Fettuccine Apple Pork Loin Sesame Ginger Beef Tenderloin Tahitian Kabobs   More Recipes Bull`s Eye Best 30-Minute Ribs Serves: A 2 Pound Rack Serves 2-3 Preparation Time: 0:05 Per Serving: 424 Calories; 27.7g Fat ( calories from fat); 23.2g Protein; 18.9g Carbohydrate; Cholesterol; Sodium Recipe By: Kraft Canada, Bull’s Eye Barbecue Sauce Print Recipe Spare ribs come from the pig’s underbelly or lower rib cage. A full slab contains 13 ribs and weighs three pounds or less. These are generally the long-cooking type. We prefer using baby back ribs, which come from the upper end of the rib cage, because they’re smaller and more tender than spare ribs. Cut 1 rack of baby back ribs Bull’s Eye Chicken & Rib Renegade BBQ Sauce • Place ribs in a large pot with lid. Cover with cold water; bring to a boil and simmer 20 minutes. Drain. • Heat barbecue to MEDIUM. • Brush ribs generously with Bull’s Eye Chicken and Rib Renegade Barbecue Sauce and grill for about 10 minutes or until sauce sets thickly.