Buffalo Cheese Parmesan Ribs Recipe


Buffalo Cheese Parmesan Ribs, one word...AMAZING!

These are some of the best ribs I've ever made and believe me I've made a lot of ribs over the years. Granted these ribs require time, materials and some willing appetites. But the end results are phenomenal.

Ingredients Buffalo Cheese Parmesan Recipe:

  • 1 Slab of Baby Back Ribs
  • 1 Bottle Jake's Famous Buffalo Cheese Wing Sauce
  • 1 Container Jake's Tri Tip, Steak and Rib Rub
  • 1/2 Cup Standard Yellow Mustard
  • 1/4 Cup grated Parmesan Cheese

Instructions Buffalo Cheese Parmesan Ribs:

Step 1: If you haven't prepared your ribs follow Jake's process for preparing ribs go to our Rib Preparation page.

Step 2: After ribs have been prepared spread the Standard Yellow Mustard thoroughly on both sides of the ribs.

Step 3: Place the ribs in a container and let rest for 40 minutes. The rest cycle allows the mustard to soften the ribs and brings in additional flavor.

Step 4: Shake on 3 Tablespoons of Jake's Tri Tip, Steak and Rib Rub. Ensure that the entire surface of the ribs are coated.

Step 5: Rest the ribs for 40 more minutes.

Step 6: Coat the ribs with Jake's Famous Buffalo Cheese Wing Sauce.

Step 7: Rest the ribs for 40 minutes.

Step 8: If you are smoking the ribs ensure that your smoker reaches a temperature of 225 degrees at a minimum. If you are grilling the ribs ensure that the same temperature is reached before placing the ribs on the grill.

Step 9: Smoke your ribs for 1-1/2 hours. Add Hickory wood chips if possible to add extra flavor. If grilling check the temperature after 40 minutes. Then turn the ribs and continue checking the temperature every 15 minutes.

Step 10: Once ribs are done see our cooking chart remove from the smoker or the grill and let rest 3 minutes. 

Step 11: Sprinkle on the Grated Parmesan Cheese. The ribs don't require much but ensure that there is a good dusting of the Parmesan.

Step 12: Plate the ribs.

Step 13: Serve. The recipe makes enough ribs for 3-4 persons.


This product was added to our catalog on Wednesday 20 September, 2017.

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