Ronnie's Meats Holiday Barbeque Favorites

Ronnie's Meats is a staple at Detroit's historic Eastern Market. Owner Tom Bedway dropped by the Fox2 Studios Sunday morning with a wide selection of fine meats and meal ideas for the holiday weekend. 

• Preheat oven to 325˚
• Using a back rib or St. Louis cut spare rib, pull membrane off inner part of rib and season generously with your choice of rib rub.
• Bake in oven, uncovered, at 325˚ for two hours.
• Enjoy with or without sauce. If sauce is desired, apply when ribs are done.

• Preheat oven to 325˚.
• Using an 8 to 10 lb. pork butt, generously sprinkle with Ronnie's Meats Rib Rub.
• Double wrap with foil and place in pan with enough to cover the bottom of the pan.
• Cook 4-5 hours in oven. You will know pork butt is done when the bone separates from the meat.
• Let it rest in pan for 10 minutes and then proceed to pull it apart/shred pork with 2 forks. It's best to shred pork before it completely cools.
• Mix meat with your choice of barbeque sauce and serve on buns.

• New York Strip Steaks, ¾" cut
• Olive oil
• 1 cup seasoned bread crumbs
• ½ cup parmesan cheese
• 2 cloves garlic, minced
• Combine bread crumbs, parmesan cheese and garlic in a shallow dish. Bread crumb mixture will cover 4 to 6 steaks.
• Salt and pepper both sides of steak. Lightly dip or rub steaks with olive oil.
• Coat steak with bread crumb mixture.
• Grill on high 3 to 4 minutes per side or a little longer depending on desired doneness.
• Serve with ammoglio sauce. See recipe below.
• Ammoglio Sauce
• 2-3 tomatoes chopped
• 1 tsp. kosher salt
• 2 cloves of garlic, minced
• ¼ cup fresh basil, julienned
• 1 tsp. fresh ground pepper
• ¼ cup olive oil

Watch the videos above and click here to learn more about Ronnie's Meats.