Ridley's Prize Pork Spare Ribs


1 Slab Ridley's Pork Ribs
Ridley's Prize Rib Rub
Worcestershire Sauce


Dampen ribs with Worcestershire Sauce and apply Ridley's Rib Rub liberally on both sides of ribs.  Allow to season overnight in refrigerator.  Slow cook at 225 degrees for 3 hours, then remove and wrap in foil and cook for another 3 hours. 

Tip: You can always tell when ribs are fully cooked.  The meat will withdraw about 1/4 inch down the tips of the ribs.  Cut between each rib and enjoy!  Serve with Ridley's Prize BBQ Sauce. 

Wayne "Bubba" M - Stuffed Jalepenos

1 Batch of Stuffed Jalapenos - 32 pieces (this is a good appetizer for 4-8 people) "we've been known to make a meal of these"

Prep:  20 min
Cook:  25-45 min (depends on the grill, slower is better)
Eat:  4.2 min


16 - large jalapenos
1 - lb. Ridley's Prize Bacon (16 strips)
2 - packs of cream cheese
16 tooth picks


Cut off jalapeno stems or pull them off.  The more of the stem removed the better.

Cut the jalapenos in half long ways.

Use a spoon to remove seeds from jalapenos.  Wear gloves or wash hands immediately.  I hold the jalapenos in a dish towel.  Jalapeno juice will stay on skin for two days.  Wash and dry jalapenos.

Cut bacon strips in half, separate on plate or microwave bacon tray.  Par cook (half-way) bacon, drain grease, let cool to the side or in frig.

Fill each Jap with cream cheese.  (at this point you could put in a cooked piece of shrimp, etc)  We like them plain.

Wrap bacon around jalapeno and then put tooth pick through the middle to hold bacon in place.  Make the bacon tight but don't break it.  The better you do this the more likely it will stay on during grilling.

Cook on the grill (or in oven).  Low heat.  Top tray.  Cook 25-45 minutes as slow as possible till the bacon is cooked.  Remove and let cool for a minute or two.  Then serve.

Rib Eye Steaks with Fresh Tomato Tapenade


2 Beef Rib-Eye Steaks
2 teaspoons course ground black pepper
1 teaspoon salt
1 can cherry or grape tomatoes, cut in half
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese


Press pepper evenly onto steaks.

Place steaks on grill.  Grill, uncovered 11 to 14 minutes for medium rare to medium doneness, turning once.

Meanwhile combine Fresh Tomato Tapenade ingredients in a small bowl.

Season steaks with salt, as desired.  Top each steak evenly with Fresh Tomato Tapenade.

-- Serves 2 to 4


Wild West Steak Sauce


1/2 cup Ridley's Barbecue Sauce
1/2 cup Ridley's Steak Sauce
1/2 cup ketchup
1 teaspoon Tabasco sauce
1 1/2 cup Vidalia onions (minced)


Whisk together all ingredients in stainless steel bowl.  Store in refrigerator.   

Ridley's Sirloin Shish Kabob


4 garden tomatoes
2 garden or green peppers
2 Ridley's Sirloin Steaks
2 onions
Olive oil
Garlic powder
Soy sauce


Put whole tomatoes and peppers on grill. Cook until skins are blackened (keep turning). Peel blackened skins and remove seeds from pepper. Do this in a bowl so you won't lose any juice from tomatoes and peppers. Set aside.

Slice steak and onions into chunks. Skewer 1 slice of steak and 1 piece of onion alternately until skewer is full. Marinate in olive oil, soy sauce, garlic powder, and pepper for several hours or overnight. Cook on grill and serve with tomato and pepper sauce.

If desired, add to skewers cherry tomatoes, bell peppers, onions, mushrooms.

-- Serves 4

Sirloin Steak with a Flair!


1 small chopped onion
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
2 pounds Sirloin Steak


Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, and salt and pepper into the bowl of the food processor. Process until smooth. Pour over steak in a re-sealable, plastic bag, and refrigerate several hours.

Preheat the grill for high heat.

Brush grate with oil, and place steak on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness. Slice to serve.

Prime Rib Roast

Prime Rib Roast made easy!


6 lb. Ridley's Prime Rib Roast (click to see roast offered)
6 Garlic Cloves, sliced
Ground Black Pepper
Worcestershire Sauce
Ridley's Prime Rub


Wet down roast in Worcestershire Sauce.  Insert slivers of sliced garlic cloves throughout the roast.  Lightly sprinkle Ridley's Prime Rub on entire roast then generously coat roast in black pepper. 

Place on rack in roasting pan, covered.  Cook at 325 degrees 2.5 - 3 hours checking temperature with a meat thermometer for desired doneness. 

Interior temperature of roast should be 160 degrees for a rare center and medium done on the ends. 


Ridley's Prize Marinated Boneless, Skinless Chicken

Chicken Brest

Vacuum tumbled to marinate the meat completely through, not just on the surface, our boneless, skinless chicken is marinated to perfection and ready to cook in a variety of zesty flavors!   After marinating, the chicken is flash frozen in small vacuum packages (approximately 1 lb. each), ready to cut open and lay on the grill, in the oven or in a fry pan! 

Excellent flavor!  Great for the grill!  Great to cut up for salads also!   

  • Garlic Butter Chicken Breast
  • Lemon Pepper Chicken Breast
  • Hickory Grill Marinated Chicken Breast
  • Mesquite Marinated Chicken Breast 



Our steaks are aged to perfection, trimmed, and cut by hand by one of our trained meat cutters.  It all begins with quality beef.  We select our beef with a discerning eye choosing only the finest quality to carry the Ridley name.  We only sell steaks we would be proud to serve at our house.  We offer the option of choosing our steaks "Natural" or "Seasoned".  The "Natural" steaks are for those of you who only want the true meat flavor.  Our "Seasoned Steaks" are lightly marinated with our special blend of herbs and spices that we have developed over several years.  The flavor is better than any steak you have eaten in the finest restaurants!  It is a great compliment to the meat,  not overpowering the beef flavor. 


Steak rubs

Have you ever wondered why all the spices you buy at the supermarket taste similar?  It's because when the grocery store receives the spices they have been ground for 2 years, and sometimes more! 

Our spices and rubs are FRESH ground by hand.  Our special blends will have your mouth watering as you prepare that steak dinner!  If you're looking for fall-off-the bone tender, juicy Ribs - try our new Rib Rub!  You can have ribs at home with unmatched flavor.  It truly makes the best ribs I have ever eaten.  Check out the full line of Spices and Rubs for any occasion!