All natural. Marinade. Dipping sauce. Creators of specialty foods. stonewallkitchen.com. Proud to create award-winning specialty foods. Est. 1991. For additional recipes visit our website at stonewallkitchen.com. Nothing brings out a cook's competitive spirit than his or her secret rib recipe. Even Jim and I had a public rib cook off to finalize our stubborn belief that our own recipes were the best. Our classic sauce combines the most flavorful ingredients to guarantee you'll win your next cook-off. Delicious served with coleslaw, corn on the cob and potato salad. - Jonathan King, Jim Stott, creators of Stonewall Kitchen. Made in USA.

Brown Sugar, Water, Tomato Paste, Molasses, White Vinegar, Tomatoes (vine-ripened Tomatoes, Salt, Citric Acid), Dijon Mustard (vinegar, Water, Mustard Seed, Salt, White Wine, Citric Acid, Turmeric, Tartaric Acid, Spices), Soy Sauce (water, Wheat, Soybeans, Salt), Dried Garlic, Orange Juice Concentrate, Salt, Dried Onion, Passion Fruit Concentrate, Spices, Xanthan Gum, Liquid Smoke (water, Natural Hickory Smoke Flavor)

Shake well before using. Refrigerate after opening. Oven Roasted Baby Back Ribs: Place three sides (approximately 6 pounds) of baby back ribs on a foil lined baking sheet. Coat both sides of ribs with one third of our baby back rib sauce. Tent ribs with foil and bake in a 275 degrees F oven for 2 hours. Remove the foil covering the ribs. Apply additional rib glaze and continue baking another hour or until the ribs are tender. Apply additional glaze as needed. Serves 6.