CBQ, LLC, a wholly owned subsidiary of Homewood, Illinois-based Carl Buddig & Company, has reached a multiyear agreement to produce Kingsford's branded meals. The new pre-cooked ribs and barbecue proteins will launch nationwide in December.

Fully cooked. All natural (Minimally processed no artificial ingredients). Comments: 1-800-955-Ribs or consumer(at)cbqribs.com.

Country-style Ribs are Usually Boneless However, very rarely do they have bones in them like standard smokehouse pork ribs. Country-style ribs don't actually come from the rib area of a pig. Instead, they come from the shoulder area - specifically from the fatty, muscular section of the shoulder blade near the loin.

Cooking Boneless Country-Style Pork Ribs In either cut, they have enough fat and marbling to keep the meat moist, unlike leaner cuts like tenderloin or loin. These “ribs” are also great for stews and kebabs, or when you need just a little bit of pork for a stir-fry.

The Clorox Company Kingsford is a brand of charcoal briquette used for grilling, along with related products. Established in 1920, the brand is owned by The Clorox Company. Currently, the Kingsford Products Company remains the leading manufacturer of charcoal in the United States, with 80% market share.

The history of BBQ ribs is as diverse as BBQ itself. It's a path that began in the Caribbean, traveled north by Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors of European settlers.

Kingsford has over 90 years of grilling tradition and now you can enhance the flavor of grilled meat with Kingsford BBQ Sauce. Make your backyard barbecue a smoking hot gathering with Kingsford Barbecue Sauce, Original Smoked Hickory.

An investment group bought Ford Charcoal in 1951 and renamed it to Kingsford Charcoal in honor of Edward G. Kingsford (and the factory's home-base name) and took over the operations. The plant was later acquired by Clorox in 1973.

And, the history of ribs is deeply submerged in this culture. The history of BBQ ribs is as diverse as BBQ itself. It's a path that began in the Caribbean, traveled north by Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors of European settlers.

Baby Back Ribs: The most popular of all pork ribs, Baby Backs are the most lean and tender. These types of ribs are located at the top part of the rib bone that is connected to the spine (backbone), just below the loin muscle.

Boneless spareribs are not actually deboned spareribs. They're made from a boneless pork butt (which is actually from the shoulder of the pig). The pork is cut into thick slices, roasted, and then cut into long thin lengths. Chinese takeout restaurants popularized this method years ago.

Not only are cut beef ribs an excellent source of protein, but they also contain iron, which helps keep your energy levels up, allowing you to stay productive throughout the day.

It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants. Mr. Ford wondered if all the wood waste generated by his sawmill and plants could be put to better use, and found his answer in a new process for pressing blocks of reconstituted char.