Beef Ribs

Three-bone beef short ribs from Bark Barbecue: smoked low and slow over white oak until the meat pulls cleanly from the bone, with the deep bark and smoke ring that only patience and good wood produce. Ruben Santana launched Bark from his Ozone Park, Queens backyard in 2020 with Central Texas technique as the foundation and Dominican seasoning traditions as the counterpoint – the beef ribs are where the Texas side speaks loudest.

MORE DETAILS

This package serves 6-8 people and includes

• 3 Bones of Beef Ribs (4-5 lbs.)
• Beef Tallow
• 1 jar Bark Sauce (4 oz.)

Add On Meat Options Include

• 2 slabs Chicharrón (1.2 lbs.)
  • 1 jar Green Sauce (4 oz.)
• 3 links Longanzia Sausage (each 1-1.5 lbs.)
• Pulled Pork (2 lbs.)
• Rib Tips (2 lbs.)
• Smoked Beef Carnitas Kit
  • Smoked Beef Carnitas (2 lbs.)
  • 8 pcs. Green Tostones (each 4″ × 3″)
  • 1 jar Green Sauce (4 oz.)
  • White Onion (2 oz.)
  • Cilantro (2 oz.)

Add On Side Options Include

• Mac & Cheese (16 oz.)
• Arroz Congri (16 oz.)
• Coleslaw (16 oz.)
• 6 pcs. Authentic Torta Dominica
• Honey Butter (2 oz.)

Add On Merch Options Include

• Bark Barbecue Black Hoodie
• Bark Barbecue Grey Crew Sweatshirt
• “La Leña Tá Aquí” Tote Bag
• Bark Barbecue Black Beanie
• Bark Barbecue Red Insulated Mug

INSTRUCTIONS / STORAGE

• Bark Barbecue ships Tuesday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• BBQ ships frozen with ice packs, may thaw in transit.
• Upon arrival, store items in the refrigerator for up to 7 days or in the freezer for up to 1 month.
• Once ready to cook, thaw items in the refrigerator overnight or for up to 24 hours. When fully thawed, keep items at room temperature for no more than 4 hours.
• If the items are partially or fully frozen, let them reach room temperature before preparing.

To Serve

• If frozen, defrost overnight in the vacuum-sealed package, then bring to room temperature.
• Preheat the oven to 330° F.
• Remove meat from the sealed package and completely wrap the meat with foil.
• Place the meat on a baking tray.
• Heat for 45-55 minutes or until internal temperature reaches 175° F.
• Remove from the oven.
• Serve & enjoy!

Ingredients

• Beef Ribs – Beef, Salt, Pepper, Oregano, Garlic, Dominican Coffee
• Beef Tallow – All Natural
• Bark Sauce – Ketchup, Apple Butter, Water, Vinegar, Dominican Molasses, Dry Spice Blend
• Chicharrón – Pork, Salt, Pepper, Oregano, Sour Orange, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto
• Pork – Pork, Sofrito Pepper & Herb Blend, Salt, Monosodium, Smoked Paprika, Brown Sugar
• Rib Tips – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Brown Sugar, Honey
• Longaniza Sausage – 100% Pork, Oregano, Fresh Garlic, Onion Powder, Curing Salt, Sofrito Pepper Blend, Monosodium Glutamate, Cumin, Cayenne, Smoked Paprika, Milk Powder, Lime, Sour Orange
• Carnitas – Beef, Beef Tallow, Salt, Pepper, Onion Powder, Garlic Powder, Ground Sage, Smoked Paprika, Monosodium Glutamate, Dominican Oregano, Sour Orange, Tricalcium Phosphate, White Onions, Cilantro, Green Plantain, Canola Oil
• Arroz Congri – Long Grain Rice, Sofrito Pepper & Herb Blend, Tomato Paste, Oregano, Lemon Juice, Black Beans, Beef Broth, Garlic, Monosodium, Garlic Powder
• Mac & Cheese – Elbow Pasta, Salt, Unsalted Butter, Black Pepper, Garlic Powder, Tricalcium Phosphate (Anticaking Agent), Oregano, Eggs, Milk, White Cheddar, Yellow Cheddar, Smoked Gouda, Beef Broth
• Coleslaw – Red Cabbage, White Cabbage, Cilantro, Mayonnaise, Sriracha, Vinegar
• Torta Dominicana – Milk, Cinnamon, Cloves, Vanilla, Unsalted Butter, Brown Sugar, Cornbread Mix
• Honey Butter – Honey, Salt, Butter