Meaty Pork Spare Ribs

Seriously good organic pork spare ribs taken from the belly side of the rib cage. There's no better solution to ribs, than smothering in a lip-smacking sticky marinade and slow cooking, or even better, getting on the grill. Rendered down the fat will keep that meat beautifully tender and the perfect finger food.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 195Kcal/814kJ | Fat 13.4g of which saturates 5.2g |  Protein 18.7g | Salt 0.25g

How To Store

Our Meaty pork spare ribs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Herb and Spice Roasted Pork Ribs

Ingredients:

• For the Ribs:

  • Meaty pork ribs 

• For the Herb and Spice Rub:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for a bit of heat)

Instructions:

1. Prepare the Ribs:

• Remove the Membrane: If your ribs have a tough membrane on the bone side, carefully peel it off with a knife for more tender ribs.

2. Make the Herb and Spice Rub:

• Combine Ingredients: In a small bowl, mix the olive oil with rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until well combined.
• Season the Ribs: Generously rub this mixture all over the pork ribs, ensuring an even coating on both sides. Let the ribs marinate for at least 30 minutes (or refrigerate for a few hours or overnight for deeper flavour).

3. Preheat the Oven:

• Set the Oven Temperature: Preheat your oven to 150°C (300°F).

4. Roast the Ribs:

• Prepare a Baking Sheet: Line a large baking sheet with aluminium foil for easy clean-up. Place a wire rack on top of the baking sheet if you have one.
• Arrange the Ribs: Place the seasoned ribs on the rack (or directly on the foil), bone side down. Cover tightly with aluminium foil.
• Cook: Roast in the preheated oven for about 2.5 to 3 hours, or until the ribs are tender and the meat pulls away from the bone easily.

5. Crisp the Ribs:

• Final Crisping: After roasting, remove the foil and turn the oven to broil. Place the ribs back in the oven and broil for about 5-10 minutes, or until the surface is golden and crispy. Keep an eye on them to prevent burning.

6. Serve:

• Slice and Plate: Allow the ribs to rest for a few minutes, then slice them into portions.
• Enjoy: Serve the ribs with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.