Pork spare ribs taken from the belly. The bone is surrounded by the same soft succulent meat as belly pork, our pork ribs ooze with flavourful juices.

You won’t be able to resist licking your fingers after tucking into this meaty feast, especially if you’ve marinated the ribs in your favourite sauce or rub before popping them under the grill or onto the barbecue. It doesn’t matter if the weather is warm enough to sit outside while you enjoy these ribs, as long as you have them, some baked potatoes, coleslaw, corn on the cob and a glass of something cold, you’ll be happy! The cut of these ribs is influenced by American cooking, but we can guarantee the meat is all British, taken from our free range, British breed pigs.

Cooking Instructions

These tasty ribs can be cooked in a number of ways but for great results we recommend oven cooking. Firstly, once opened pat dry the pork spare ribs, once this has been done they can now be marinated. Pre heat your oven to 150℃, then place the ribs on a foil lined baking tray. Place the tray in the oven as central as possible. Cook the ribs for 2 1/2 – 3 hours. Half way through the cooking process, cover the ribs with tin foil as this will help the meat retain it’s juices. Before serving allow the ribs to remain covered and stand for 5-10 minutes. Tip – Slide a knife into the thickest part of the meat, if this slides through easily the ribs are ready.

Nutritional Information (per 100g)

ENERGY; 1159kJ/277kcal

FAT; 23.0g

of which SATURATES; 7.5g


of which SUGARS; 0g

PROTEIN; 30.0g

SALT; 0.2g


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