| DETAILS |
Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork ribs are up to the exceptional standard expected by The Black Farmer products. Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices our suppliers use reduce animal stress and lower food miles. |
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| SHELF LIFE | 12 Days from date of delivery |
| STORAGE ADVICE | While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing. |
| PACKAGING | This pack contains approximately 400g-1kg of pork. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling. |
| COUNTRY OF ORIGIN | UK |
Here’s a simple recipe and cooking instructions for pork ribs:
Ingredients:
- 2 racks of pork ribs
- Dry rub seasoning (paprika, brown sugar, garlic powder, onion powder, salt, pepper, and any other preferred spices)
- Barbecue sauce (optional)
Instructions:
- Preheat your oven to 275°F (135°C).
- Prepare the ribs by removing the membrane from the back of each rack. This can be done by loosening a corner of the membrane with a butter knife, then gripping it with a paper towel and peeling it off.
- Pat the ribs dry with a paper towel to remove any excess moisture. This helps the dry rub adhere better.
- Season the ribs generously with the dry rub on both sides, pressing the spices into the meat to ensure good flavor penetration. Make sure to coat the ribs evenly.
- Place the seasoned ribs on a baking sheet or roasting pan, bone-side down, and cover the pan tightly with aluminum foil.
- Place the pan in the preheated oven and bake for approximately 2.5 to 3 hours. This slow cooking method helps tenderize the meat and infuse it with flavor.
- After the initial cooking time, remove the foil from the pan and check the tenderness of the ribs. They should be fork-tender and the meat should start to pull away from the bones. If they’re not quite done, you can continue cooking them uncovered for an additional 15-30 minutes.
- If desired, you can now finish the ribs on a grill or under the broiler to develop a caramelized crust and enhance the smoky flavor. Baste the ribs with your favorite barbecue sauce and cook for a few more minutes on each side until they’re nicely browned and sticky. Keep a close eye on them to prevent burning.
- Once done, remove the ribs from the heat and let them rest for a few minutes before cutting them into individual servings.
- Serve the delicious pork ribs with additional barbecue sauce on the side, along with your favorite side dishes like coleslaw, cornbread, or baked beans.
Enjoy your homemade pork ribs!
Nutiritional information typical values per 85g,
| as sold | |
| Energy | 307 kCal |
| Fat | 26.2 g |
| of which saturates | 7.9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 17.8 g |
| Salt | 0.077 g |
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