Ingredients List

• 1 box St-Hubert Texan Style Pork back Ribs, thawed
• 2 c (500 ml) cooked rice
• 1 c (250 ml) red kidney beans
• 1 c (250 ml) corn
• 1 c (250 ml) grated cheddar or Tex-Mex blend cheese
• 4 to 6 large tortillas
• Sour cream to taste
• Salsa to taste

Preparation Instructions

1. Pour the rib sauce into a small bowl.
2. Debone the ribs and put the meat in a large bowl.
3. Add rice, kidney beans, corn and cheese. 
4. Stir in the sauce, adjusting the amount to taste.
5. Reheat the mixture in the microwave or a non-stick pan.
6. Arrange tortillas on a work surface, then spread out the mixture to make a log in the middle of each.
7. For each tortilla, fold the left and right ends over the filling, then roll from the bottom to the top, wrapping the mixture.
8. In a nonstick pan on medium heat, brown burritos to make them slightly crispy and serve with sour cream and/or salsa.