Pepper & Garlic Flavoured Rib Pork Tips: Pork back rib ends, Water, Salt, Spices, Modified corn starch, Sugar (brown sugar), Garlic powder, Onion powder, Sodium phosphate, Flavour.
Whisky Mustard Sauce: Sugars (sugar/glucose-fructose, brown sugar), Vinegar, Water, Mustard, Tomato paste, Salt, Chili peppers, Modified corn starch, Garlic powder, Onion powder, Bourbon extract, Spices, Seasoning, Natural flavor, Xanthan gum, Caramel, Sodium benzoate, Potassium sorbate.
Hot Sauce: Aged cayenne peppers, Vinegar, Water, Salt, Garlic powder, Sugar, Spices, Natural flavor, Yeast extract, Xanthan Gum.
Allergens and Gluten Sources
Verified for: nuts, peanuts, sesame seeds, wheat, eggs, milk, soybeans, crustaceans, shellfish, fish, mustard seeds, sulphite (≥10ppm) and gluten sources (barley, oat, rye, triticale, wheat)
Thaw unopened sauce pouches in warm tap water while product is cooking. Important: Do not heat sauce pouches in microwave or oven.
Conventional Oven: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Place frozen product on the baking sheet, place on middle rack in oven and heat for 25 minutes, turning once, until heated through.
Fryer: Preheat oil to 400°F (204°C). Heat frozen product for 4 minutes. Let stand 1-2 minutes before serving.