Recipes
Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin

Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin

Recipe from Chef James McFarland, University of Saskatchewan

YIELD: 800 3 oz. portions

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