Cooking Instructions: CAN BE THAWED AND DEEP FRIED TO INTERNAL TEMPERATURE OF 175-180 DEGREES F. MICROWAVE & GRILL: MICROWAVE THE RIBS UNTIL HOT, EITHER ON A MICROWAVE-SAFE PLATE OR IN THE PACKAGE. IF IN THE PACKAGE, FIRST SLIT THE PLASTIC IN THE CENTER OF EACH POUCH. FAILURE TO DO THIS MAY RESULT IN THE PACKAGE EXPLODING DURING HEATING. AFTER HEATING, COAT WITH SAUCE AND PLACE ON THE GRILL TO SET SAUCE AND CREATE THOSE VISUALLY APPEALING GRILL MARKS. (ESTIMATED COOKING TIME: 5-6 MINUTES) GRILL 3-4 MINUTES PER SIDE). SMOKING: PLACE THE TURKEY RIBS IN YOUR SMOKER FOR WARMING AS WELL AS TO ADD SMOKY FLAVOR. SMOKING DURATION WILL VARY WITH TEMPERATURE. EXCESSIVE DRY HEAT EXPOSURE MAY DRY OUT THE RIBS. PAN OR SKILLET SEARED: WARM THE RIBS WHILE BROWNING THE OUTSIDE IN A HOT NON-STICK PAN OR SKILLET, THEN COAT WITH SAUCE. GREAT RESULTS HAVE BEEN ACHIEVED BY POURING BBQ SAUCE IN THE PAN, ALLOWING IT TO THICKEN WHILE BROWNING THE RIBS. (ESTIMATED COOKING TIME: UNTIL DESIRED TEMPERATURE AND COLOR ARE REACHED). IN-POUCH WARMING AND GRILLING: MAY BE HEATED BY PLACING A SEALED POUCH INTO BOILING WATER. ESTIMATED COOKING TIME: 10 MIN PER LB). OVEN BAKED:COAT THE RIBS WITH SAUCE AND BAKE UNTIL WARM, ALLOWING THE SAUCE TO GLAZE TO THE SURFACE OF THE RIBS. THE RIBS MAY BE CHILLED AND SERVED LATER BY WARMING THE RIBS IN THE MICROWAVE. REMAIN MINDFUL OF EXCESSIVE DRY HEAT EXPOSURE. (ESTIMATED COOKING TIME: 15-20 MINUTES AT 350 DEGREES F). OVEN BROILED: COAT THE RIBS WITH SAUCE AND BROIL UNTIL DESIRED TEMPERATURE AND COLOR. OVER EXPOSURE WILL CAUSE THE RIBS TO BURN AND BECOME DRY. THE RIBS MAY BE CHILLED AND SERVED LATER BY WARMING THE RIBS IN THE MICROWAVE. (ESTIMATED COOKING TIME: 5-6 MINUTES PER SIDE). MARINATING: MARINATING THE RIBS IN SAUCE OVERNIGHT ENHANCES THE MOISTNESS AND FLAVOR OF THE TURKEY RIBS. COOKING TIMES MAY VARY DEPENDING ON YOUR EQUIPMENT. DESIRED INTERNAL TEMPERATURE IS 175-180 DEGREES F.

Yield: 1 Case = 384 Ounce Average (12 x 32 Ounce Average per Package) of Turkey Ribs, Cooked, Frozen