Our ribs are so irresistible at Baton Rouge: we travel miles to Denmark, where the meat is more plump, more tender and perfectly marbled.
We then rub our hearty pork ribs by hand with our own spice blend before cooking them at a low temperature for 7 hours and half. As the flavors concentrate, we baste the ribs - 16 times rather than one! - in our unique molasses-based Baton Rouge sauce ... Need we say more?