Smoked Pork Spare Ribs
Full Prep
Freezer Friendly
Pork spare ribs from Bark Barbecue: smoked low and slow over white oak with Dominican-inspired seasoning until they hit the edge of fall-off-the-bone and hold there, with a perfectly caramelized bark. Ruben Santana launched Bark from his Ozone Park, Queens backyard in 2020 and built it into a Smorgasburg staple and Time Out Market Brooklyn institution; the pork ribs are the most classically Texas item on the most distinctly New York BBQ menu.
This package includes your choice of
- 2 racks of pork spare ribs (approx. 5.5-6 lbs.)
- 1 jar Bark Sauce (4 oz.)
- 1 jar Green Sauce (4 oz.)
- 4 racks of pork spare ribs (approx. 11-12 lbs.)
- 2 jars Bark Sauce (each 4 oz.)
- 2 jars Green Sauce (each 4 oz.)
- Choose to add on more!
Add On Meat Options Include
- 2 slabs Chicharrón (1.2 lbs.)
- 1 jar Green Sauce (4 oz.)
- 3 links 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 Side Options Include
- Mac & Cheese (16 oz.)
- Arroz Congri (16 oz.)
- Coleslaw (16 oz.)
- 6 pcs. Authentic Torta Dominica
- Honey Butter (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
- Ribs 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 meat in the refrigerator overnight or for up to 24 hours. When fully thawed, keep meat at room temperature for no more than 4 hours.
- If the meat is partially or fully frozen, let it reach room temperature before preparing.
To Serve
- If frozen, defrost overnight in the vacuum-sealed package, then bring to room temperature.
- Preheat the oven to 330° F.
- Remove meat from the sealed package and completely wrap the meat with foil.
- Place the meat on a baking tray.
- Heat for 30-35 minutes. Optional: Brush the ribs with sauce and return to the oven for 2 minutes.
- Remove from the oven.
- Serve & enjoy!
- Pork Ribs – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Honey, Bark Sauce
- Carnitas – Beef, Beef Tallow, Salt, Pepper, Onion Powder, Garlic Powder, Ground Sage, Smoked Paprika, Monosodium Glutamate, Dominican Oregano, Sour Orange, Tricalcium Phosphate, White Onions, Cilantro, Green Plantain, Canola Oil
- Chicharron – 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
- Rib Tips – Pork, Salt, Pepper, Oregano, Garlic Powder, Garlic, Tricalcium Phosphate, Monosodium, Annatto, Brown Sugar, Honey
- Pork – Pork, Sofrito Pepper & Herb Blend, Salt, Monosodium, Smoked Paprika, Brown Sugar
- 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
- Torta Dominicana – Milk, Cinnamon, Cloves, Vanilla, Unsalted Butter, Brown Sugar, Cornbread Mix
- Honey Butter – Honey, Salt, Butter
- Bark Sauce – Ketchup, Apple Butter, Water, Vinegar, Dominican Molasses, Dry Spice Blend
- Green Sauce – Garlic, Cilantro, Jalapeño, Avocado, Salt, Oil, Mayonnaise
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.
