Be careful not to bite off your finger when you're enjoying these bad boys!
We start with a generous amount of Jeanne's Rib Rub - just the right amounts of rosemary and garlic - then slow cook them until they practically fall off the bone. Add one of Jeanne's signature sauces and you'll think you died and went to New Orleans. Try a 3-rib sampler, 1/2 rack or full rack. Add Jeanne's Cole Slaw or Jeanne's Baked Beans and make it a meal.