Bark Barbecue Signature Sides - Choose Your Own
Full Prep
The sides at Bark Barbecue are where Ruben Santana’s Dominican heritage most directly meets his Central Texas technique: creamy mac and cheese, arroz congri (Dominican-style black beans and rice), and crisp coleslaw — each made from scratch at the Time Out Market Brooklyn location the Queens native built from a 2020 backyard pop-up. Choose your combination; the sides that make Bark unlike any other barbecue in New York.
This package serves 4 and includes your choice of sides
- Mac & Cheese (16 oz.)
- Arroz Congri (16 oz.)
- Coleslaw (16 oz.)
- Choose to add on more!
Add On Meat Options Include
- 2 slabs Chicharrón (1.2 lbs.)
- 1 jar Green Sauce (4 oz.)
- 3 packs Longanzia Sausage (each 1-1.5 lbs.)
- Pulled Pork (2 lbs.)
- Rib Tips (2 lbs.)
- Smoked Beef Carnitas Kit
- Smoked Beef Carnitas (2 lbs.)
- 8 pcs. Green Tostones (each 4″ × 3″)
- 1 jar Green Sauce (4 oz.)
- White Onion (2 oz.)
- Cilantro (2 oz.)
Add On Merch Options Include
- Bark Barbecue Black Hoodie
- Bark Barbecue Grey Crew Sweatshirt
- “La Leña Tá Aquí” Tote Bag
- Bark Barbecue Black Beanie
- Bark Barbecue Red Insulated Mug
- Sides ship frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for up to 7 days or in the freezer for up to 1 month.
- Once ready to cook, thaw sides in the refrigerator overnight or for up to 24 hours. When fully thawed, keep sides at room temperature for no more than 4 hours.
- If the sides are partially or fully frozen, let them reach room temperature before preparing.
To Serve
Mac & Cheese
Hot Water Bath (Recommended)
- STEP 1: Do not open the container during preparation.
- STEP 2: Place the container in a pot of hot (not boiling) water.
- STEP 3: Let it sit for 10-15 minutes or until heated through.
- STEP 4: Stir well then serve.
Microwave - Vent or remove the lid from the container
- Place in the microwave on medium power for 1-2 minutes.
- Stir and continue heating in 30-60 second intervals until hot.
- Stir well then serve.
Arroz Congri
Hot Water Bath (Recommended)
- Do not open the container during preparation.
- Place the container in a pot of hot (not boiling) water.
- Let it sit for 10-15 minutes or until heated through.
- Fluff the rice then serve.
Microwave - Vent or remove the lid from the container
- Place in the microwave on medium power for 1-2 minutes.
- Stir and continue heating in 30-60 second intervals until hot.
- Fluff the rice then serve.
Coleslaw
- Thaw in refrigerator for 8-12 hours (or overnight).
- Stir well once thawed then serve cold.
- Chicharrón – Pork, Salt, Pepper, Oregano, Sour Orange, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto
- Longaniza Sausage – 100% Pork, Oregano, Fresh Garlic, Onion Powder, Curing Salt, Sofrito Pepper Blend, Monosodium Glutamate, Cumin, Cayenne, Smoked Paprika, Milk Powder, Lime, Sour Orange
- Beef Ribs – Beef, Salt, Pepper, Oregano, Garlic, Dominican Coffee
- Pork Ribs – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Honey, Bark Sauce
- Rib Tips – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Brown Sugar, Honey
- Arroz Congri – Long Grain Rice, Sofrito Pepper & Herb Blend, Tomato Paste, Oregano, Lemon Juice, Black Beans, Beef Broth, Garlic, Monosodium, Garlic Powder
- Mac & Cheese – Elbow Pasta, Salt, Unsalted Butter, Black Pepper, Garlic Powder, Tricalcium Phosphate (Anticaking Agent), Oregano, Eggs, Milk, White Cheddar, Yellow Cheddar, Smoked Gouda, Beef Broth
- Coleslaw – Red Cabbage, White Cabbage, Cilantro, Mayonnaise, Sriracha, Vinegar
- Bark Sauce – Ketchup, Apple Butter, Water, Vinegar, Dominican Molasses, Dry Spice Blend
- Green Sauce – Garlic, Cilantro, Jalapeño, Avocado, Salt, Oil, Mayonnaise
- Sweet & Spicy Sauce – Mustard, Apple Butter, Ketchup, Water, Vinegar, Sugar, Honey, Dry Spice Blend
Texas Style BBQ With Dominican Flavors
Texas Style BBQ With Dominican Flavors
Bark Barbecue, the Brooklyn pit behind Central Texas technique filtered through Dominican heritage and New York City energy, started as a backyard passion project in Queens in 2020. Founder Ruben Santana spent weekends at pop-ups and markets before earning a permanent home at Time Out Market in DUMBO in 2022 — where his deeply smoked brisket, ribs, and oak-fired sausages quickly became some of the most talked-about barbecue in the city.
Bark isn't replicating Southern barbecue — it's redefining what the tradition means in Brooklyn, blending cultures and techniques on its own terms. Order Bark nationwide on Goldbelly.
