Morningstar Farms® Hickory BBQ Riblets
Veggie Riblet
Nutrition Facts
Ingredients, Allergens and Product Details
Ingredients:
MEATLESS RIBLET (SOY PROTEIN CONCENTRATE WITH WATER FOR HYDRATION, TEXTURED WHEAT PROTEIN WITH WATER FOR HYDRATION, CANOLA OIL, NATURAL HICKORY SMOKE FLAVOR, YEAST EXTRACT, SOY PROTEIN ISOLATE, METHYLCELLULOSE, SALT, EXTRACT OF MALTED BARLEY AND CORN, SUNFLOWER OIL, NATURAL FLAVORS, CARAMEL COLOR), BARBECUE SAUCE (EVAPORATED CANE JUICE, WATER, MOLASSES, TOMATO PASTE, WHITE VINEGAR, SALT, NATURAL HICKORY SMOKE CONCENTRATE, CARAMEL COLOR, XANTHAN GUM, DRIED ONION, DRIED GARLIC, SPICES).
Allergen Information:
CONTAINS SOY AND WHEAT INGREDIENTS.Sizes:
10 ozDietary Exchange Per Serving:
2 very lean meats, 2 carbohydratesKosher Status:
Kosher DairyCountry of Origin:
Distributed in USAPreparation Instructions
Keep Frozen Until Ready to Use. For Food Safety and Quality, Heat to a Minimum Internal Temperature of 165° F. Never leave cooking appliance unattended while in use. Children should be supervised.
IN THE OVEN:
1. Preheat oven to 350° F.
2. Remove riblet and sauce from pouch.
3. Wrap riblet and sauce tightly in foil.
4. Bake 30 minutes. Carefully remove from oven and let stand 2-3 minutes.
5. Product will be hot. Carefully remove from foil and transfer onto serving plate.
6. Cool briefly before serving.
IN THE MICROWAVE:
1. Remove frozen riblet pouch from package.
2. Place one riblet pouch on a microwave-safe plate. Cut 2 slits on top of pouch.
3. Cook on HIGH for 3 minute 45 seconds to 4 minutes. Rotate once during cooking.
4. Product will be hot. Carefully remove from microwave and let stand 2-3 minutes.
5. Cut one end of pouch open and carefully transfer riblet onto serving plate.
5. Cool briefly before serving.
CAUTION: Riblet and sauce will be hot. If product is overheated, sauce can become EXTREMELY HOT and CAUSE BURNS. Use care when handling this product.
Preparation Instructions developed using a 1000 watt microwave.
Appliance performance varies. Always follow manufacturer's instructions.
