Barbecue Rib Cook-Out

Monthly Fillo Recipe Madness
Contest Month: July
Required Ingredient: corn
Monthly Theme: grilling

Ingredients
1 rack ribs (2-1/2 lb.) Smithfield St.Louis Style Park Sparerib Sweet & Sassy barbeque
Barbecue Sauce = plus some for garnish
Deli Prepared Coleslaw
5 tablespoons canned corn, drained
1 tablespoon melted butter
2 boxes (15 ct.ea) Athen's Mini Fillo Shells

Instructions
Prepare ribs as follows: Place rib rack in large baking pan. Cover with foil. Bake in 350 oven for 1 hour. Remove. Let cool slightly. Brush both sides of ribs with barbeque sauce. Place on barbeque grid over prepared coals on charcoals over high heat. Grill for 20 minutes, turning once or twice, basting with more sauce. Remove. Cool Slightly.

Remove about 1 cup of pork rib meat (tough end removed) from 5 meaty grilled spareribs and cut into bite size pieces. Reserve.

Place 1/2 teaspoon of Deli Coleslaw in each Fillo shell. Place 3 diced pork pieces evenly on top of coleslaw in each shell. Place 1/4 teaspioon of barbeque sauce on top of each serving.

Mix the corn and melted butter together. Spoon 1/2 teaspoon on top of the barbeque sauce in each filled shell. Place filled shells on baking pan and bake in 350 oven for 2 to 3 minutes. Serve.

Fillo product
Mini fillo shells

Serving
Serves 5-6

Prep Time
0-15 minutes

Cuisine
American

Occasion
Cocktail/dinner party

Meal
Dinner

Course
Appetizer/hors d'oeuvres/snack



keywords: barbeque pork spareribs, barbeque sauce, cloleslaw, corn, butter