Congratulations to Heather Smith for Winning the 2009 Cookoff

Piggy Backs

It will make you SMILE to eat a rib without a bunch of napkins :0)

COOK TIME 20 min
PREP TIME 10 min


3 tbsp FRENCH'S® Honey Mustard

3 tbsp FRENCH'S® Honey Dijon Mustard

16 Cooked St Louis-style ribs, separated into individual ribs

2 large flaky buttermilk biscuits ( 16.3 oz cans)

3 tbsp melted butter or margarine

1/4 cup grated parmesan cheese

1 cup dark honey or molasses bbq sauce


Preheat oven to 350 degrees. Separate the two cans of biscuits into 16 rounds and flatten each one into a 4 " circle. Smear a small amount of French's Honey Mustard on dough circles and place one cooked bbq rib in the center of each. Wrap the biscuit dough around each rib and seal shut. Place the wrapped ribs on two medium non-stick cookie sheets, about 1-2" apart. Brush tops of Piggy Backs with melted butter and sprinkle with parmesan cheese. Bake in 350 degree oven for 15-20 minutes, until golden brown. For dipping sauce, mix French's Honey Dijon mustard and bbq sauce.
Everything seems great when it's wrapped in a why not a rib? You get a great bite of rib , surrounded with French's zip... surrounded by a flaky biscuit to sop up the tangy sauces.... :0)

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