Burger King Corporation Debuts Bone-In BK Fire-Grilled Ribs

With support from the National Pork Board, Burger King Corp. (BKC) recently introduced BK™ Fire-Grilled Ribs at participating BURGER KING® restaurants nationwide. Media support for the ribs started May 24, with the product available for a limited time only.

“We are pleased to see Burger King Corp. become the first national fast-food hamburger chain to serve authentic bone-in ribs,” said Paul Perfilio, national foodservice marketing manager for the National Pork Board. “When you talk about barbecue, you talk about pork, and these bone-in ribs are 100 percent pork and full of flavor.”

BK™ Fire-Grilled Ribs offer BURGER KING® guests a premium option that rivals casual dining offerings but at a more affordable price, Perfilio said.  The ribs have been tested successfully during the last year with support from the National Pork Board.

“Anytime we can get a major foodservice chain to feature a great product like this, it helps keep pork top of mind with the public, and that’s beneficial for everyone involved,” said Dianne Bettin, chairman of the Pork Checkoff’s Domestic Marketing Committee. Bettin, from Truman, Minn., runs a farming operation with her husband, Doug.

“Offering authentic bone-in ribs is a testament to our commitment to bring guests premium products,” said John Schaufelberger, senior vice president, global product marketing and innovation, Burger King Corp. “We were pleased that the Pork Checkoff supported us throughout the development process.”

Guests at participating restaurants can try the ribs by adding on a three-piece serving to a BK® Value Meal for a suggested retail price of an additional $1.99. BK™ Fire-Grilled Ribs are also available for value-conscious customers in three- and six-piece serving sizes designed for snacking or as an add-on item. They are available for a suggested retail price of $2.99 and $5.69 respectively. An eight-piece order also is available for a suggested retail price of $7.19.

For more information, contact Paul Perfilio at PPerfilio@pork.org or at (850) 650-5402.

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