{"title":"Ribs","description":null,"products":[{"product_id":"beef-short-rib","title":"Beef Short Ribs (Bone-In)","description":"\u003ch1 data-start=\"223\" data-end=\"250\"\u003eBeef Short Ribs (Bone-In)\u003c\/h1\u003e\n\u003cp data-start=\"252\" data-end=\"296\"\u003e\u003cstrong data-start=\"252\" data-end=\"278\"\u003eURL handle suggestion:\u003c\/strong\u003e \u003ccode data-start=\"279\" data-end=\"296\"\u003ebeef-short-ribs\u003c\/code\u003e\u003c\/p\u003e\n\u003chr data-start=\"298\" data-end=\"301\"\u003e\n\u003ch2 data-start=\"303\" data-end=\"330\"\u003eFull product description\u003c\/h2\u003e\n\u003cp data-start=\"331\" data-end=\"752\"\u003eFor deep, beefy comfort with minimum fuss, go \u003cstrong data-start=\"377\" data-end=\"396\"\u003ebeef short ribs\u003c\/strong\u003e. These meaty, \u003cstrong data-start=\"411\" data-end=\"422\"\u003ebone-in\u003c\/strong\u003e ribs love low heat and time—the collagen melts, the meat turns spoon-tender, and the cooking liquor reduces to a glossy, stick-to-your-spoon sauce. Braise gently in the oven, set-and-forget in the slow cooker, or smoke them on the BBQ until they’re buttery and rich. They’re show-stoppers on a plate and even better the next day.\u003c\/p\u003e\n\u003chr data-start=\"754\" data-end=\"757\"\u003e\n\u003ch2 data-start=\"759\" data-end=\"780\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul data-start=\"781\" data-end=\"999\"\u003e\n\u003cli data-start=\"781\" data-end=\"826\"\u003e\n\u003cp data-start=\"783\" data-end=\"826\"\u003e\u003cstrong data-start=\"783\" data-end=\"806\"\u003eBone-in, meaty ribs\u003c\/strong\u003e with huge flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"827\" data-end=\"887\"\u003e\n\u003cp data-start=\"829\" data-end=\"887\"\u003e\u003cstrong data-start=\"829\" data-end=\"855\"\u003eLow-and-slow friendly:\u003c\/strong\u003e oven, slow cooker, smoker\/BBQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"888\" data-end=\"939\"\u003e\n\u003cp data-start=\"890\" data-end=\"939\"\u003e\u003cstrong data-start=\"890\" data-end=\"915\"\u003eNaturally silky sauce\u003c\/strong\u003e as the collagen melts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"940\" data-end=\"999\"\u003e\n\u003cp data-start=\"942\" data-end=\"999\"\u003e\u003cstrong data-start=\"942\" data-end=\"956\"\u003eVersatile:\u003c\/strong\u003e from red-wine braises to sticky BBQ glazes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1001\" data-end=\"1004\"\u003e\n\u003ch2 data-start=\"1006\" data-end=\"1020\"\u003eCut details\u003c\/h2\u003e\n\u003cul data-start=\"1021\" data-end=\"1224\"\u003e\n\u003cli data-start=\"1021\" data-end=\"1061\"\u003e\n\u003cp data-start=\"1023\" data-end=\"1061\"\u003eFrom the \u003cstrong data-start=\"1032\" data-end=\"1051\"\u003eshort rib\/plate\u003c\/strong\u003e section\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1062\" data-end=\"1167\"\u003e\n\u003cp data-start=\"1064\" data-end=\"1167\"\u003eTypically supplied \u003cstrong data-start=\"1083\" data-end=\"1100\"\u003eEnglish-style\u003c\/strong\u003e (individual ribs, bone-in); \u003cstrong data-start=\"1129\" data-end=\"1144\"\u003eflanken-cut\u003c\/strong\u003e available on request\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1168\" data-end=\"1224\"\u003e\n\u003cp data-start=\"1170\" data-end=\"1224\"\u003eFresh, never previously frozen (unless stated on pack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1226\" data-end=\"1229\"\u003e\n\u003ch2 data-start=\"1231\" data-end=\"1259\"\u003eHow to cook (quick guide)\u003c\/h2\u003e\n\u003col data-start=\"1260\" data-end=\"1925\"\u003e\n\u003cli data-start=\"1260\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1263\" data-end=\"1312\"\u003eBring to room temp, pat dry, season generously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1313\" data-end=\"1482\"\u003e\n\u003cp data-start=\"1316\" data-end=\"1482\"\u003e\u003cstrong data-start=\"1316\" data-end=\"1332\"\u003eOven braise:\u003c\/strong\u003e Brown well. Add onions, garlic, herbs and stock\/ale\/red wine. Cover and cook at \u003cstrong data-start=\"1413\" data-end=\"1442\"\u003e150–160°C (fan 130–140°C)\u003c\/strong\u003e for \u003cstrong data-start=\"1447\" data-end=\"1461\"\u003e3½–5 hours\u003c\/strong\u003e until fork-tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1483\" data-end=\"1582\"\u003e\n\u003cp data-start=\"1486\" data-end=\"1582\"\u003e\u003cstrong data-start=\"1486\" data-end=\"1502\"\u003eSlow cooker:\u003c\/strong\u003e Brown first if you can, then cook \u003cstrong data-start=\"1537\" data-end=\"1555\"\u003eLow 8–10 hours\u003c\/strong\u003e (or \u003cstrong data-start=\"1560\" data-end=\"1578\"\u003eHigh 5–6 hours\u003c\/strong\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1583\" data-end=\"1757\"\u003e\n\u003cp data-start=\"1586\" data-end=\"1757\"\u003e\u003cstrong data-start=\"1586\" data-end=\"1601\"\u003eSmoker\/BBQ:\u003c\/strong\u003e 110–120°C with your favourite rub until \u003cstrong data-start=\"1642\" data-end=\"1658\"\u003eprobe-tender\u003c\/strong\u003e (often when the centre is around \u003cstrong data-start=\"1692\" data-end=\"1700\"\u003e93°C\u003c\/strong\u003e). Wrap when bark is set; rest at least \u003cstrong data-start=\"1740\" data-end=\"1754\"\u003e30–60 mins\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1758\" data-end=\"1925\"\u003e\n\u003cp data-start=\"1761\" data-end=\"1925\"\u003e\u003cstrong data-start=\"1761\" data-end=\"1781\"\u003ePressure cooker:\u003c\/strong\u003e Brown; cook \u003cstrong data-start=\"1794\" data-end=\"1808\"\u003e45–70 mins\u003c\/strong\u003e at pressure, natural release.\u003cbr data-start=\"1838\" data-end=\"1841\"\u003e\u003cstrong data-start=\"1841\" data-end=\"1849\"\u003eTip:\u003c\/strong\u003e Chill the braising liquor to lift any set fat, then reduce to a glossy jus.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1927\" data-end=\"1930\"\u003e\n\u003ch2 data-start=\"1932\" data-end=\"1948\"\u003eServing ideas\u003c\/h2\u003e\n\u003cul data-start=\"1949\" data-end=\"2229\"\u003e\n\u003cli data-start=\"1949\" data-end=\"2013\"\u003e\n\u003cp data-start=\"1951\" data-end=\"2013\"\u003e\u003cstrong data-start=\"1951\" data-end=\"1982\"\u003eRed-wine braised short ribs\u003c\/strong\u003e with buttery mash and greens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2014\" data-end=\"2085\"\u003e\n\u003cp data-start=\"2016\" data-end=\"2085\"\u003e\u003cstrong data-start=\"2016\" data-end=\"2043\"\u003eSticky soy–ginger glaze\u003c\/strong\u003e over rice with spring onions and sesame\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2086\" data-end=\"2153\"\u003e\n\u003cp data-start=\"2088\" data-end=\"2153\"\u003e\u003cstrong data-start=\"2088\" data-end=\"2108\"\u003eSmoked short rib\u003c\/strong\u003e platters with pickles, slaw and warm rolls\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2154\" data-end=\"2229\"\u003e\n\u003cp data-start=\"2156\" data-end=\"2229\"\u003e\u003cstrong data-start=\"2156\" data-end=\"2164\"\u003eRagù\u003c\/strong\u003e: shred the meat into the reduced sauce and toss with pappardelle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2231\" data-end=\"2234\"\u003e\n\u003ch2 data-start=\"2236\" data-end=\"2257\"\u003eStorage \u0026amp; handling\u003c\/h2\u003e\n\u003cul data-start=\"2258\" data-end=\"2474\"\u003e\n\u003cli data-start=\"2258\" data-end=\"2293\"\u003e\n\u003cp data-start=\"2260\" data-end=\"2293\"\u003eKeep refrigerated \u003cstrong data-start=\"2278\" data-end=\"2291\"\u003ebelow 5°C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2294\" data-end=\"2332\"\u003e\n\u003cp data-start=\"2296\" data-end=\"2332\"\u003eOnce opened, cook within \u003cstrong data-start=\"2321\" data-end=\"2330\"\u003e1 day\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2333\" data-end=\"2441\"\u003e\n\u003cp data-start=\"2335\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2335\" data-end=\"2365\"\u003eSuitable for home freezing\u003c\/strong\u003e on the day of purchase; defrost in the fridge and use within \u003cstrong data-start=\"2427\" data-end=\"2439\"\u003e24 hours\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2442\" data-end=\"2474\"\u003e\n\u003cp data-start=\"2444\" data-end=\"2474\"\u003eDo not refreeze once defrosted\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2476\" data-end=\"2479\"\u003e\n\u003ch2 data-start=\"2481\" data-end=\"2488\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"2489\" data-end=\"2564\"\u003e\u003cstrong data-start=\"2489\" data-end=\"2510\"\u003eAre they bone-in?\u003c\/strong\u003e\u003cbr data-start=\"2510\" data-end=\"2513\"\u003eYes—bone-in for maximum flavour and a richer sauce.\u003c\/p\u003e\n\u003cp data-start=\"2566\" data-end=\"2680\"\u003e\u003cstrong data-start=\"2566\" data-end=\"2600\"\u003eDo I have to brown them first?\u003c\/strong\u003e\u003cbr data-start=\"2600\" data-end=\"2603\"\u003eHighly recommended. A good sear adds flavour and colour to the finished dish.\u003c\/p\u003e\n\u003cp data-start=\"2682\" data-end=\"2825\"\u003e\u003cstrong data-start=\"2682\" data-end=\"2709\"\u003eEnglish or flanken cut?\u003c\/strong\u003e\u003cbr data-start=\"2709\" data-end=\"2712\"\u003eUsually English-style (individual bones). If you need \u003cstrong data-start=\"2766\" data-end=\"2777\"\u003eflanken\u003c\/strong\u003e for grills or soups, ask and we’ll do our best.\u003c\/p\u003e\n\u003cp data-start=\"2827\" data-end=\"2959\"\u003e\u003cstrong data-start=\"2827\" data-end=\"2859\"\u003eCan I cook them a day ahead?\u003c\/strong\u003e\u003cbr data-start=\"2859\" data-end=\"2862\"\u003eAbsolutely—flavour improves overnight. Chill, remove set fat, and reheat gently until piping hot.\u003c\/p\u003e\n\u003chr data-start=\"2961\" data-end=\"2964\"\u003e","brand":"My Store","offers":[{"title":"2000g","offer_id":54759340212609,"sku":"127-2000","price":38.48,"currency_code":"GBP","in_stock":true},{"title":"2500g","offer_id":54759340245377,"sku":"127-2500","price":48.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0917\/8388\/9281\/files\/Beef_short.png?v=1764448940"},{"product_id":"lamb-breast-ribs","title":"Lamb Breast (Ribs)","description":"\u003ch1 data-start=\"220\" data-end=\"231\"\u003eLamb Ribs\u003c\/h1\u003e\n\u003chr data-start=\"233\" data-end=\"236\"\u003e\n\u003ch2 data-start=\"238\" data-end=\"265\"\u003eFull product description\u003c\/h2\u003e\n\u003cp data-start=\"266\" data-end=\"680\"\u003eSticky, tender and packed with flavour, \u003cstrong data-start=\"306\" data-end=\"319\"\u003elamb ribs\u003c\/strong\u003e are made for leisurely cooking and messy fingers. Taken from the lamb breast, these \u003cstrong data-start=\"404\" data-end=\"423\"\u003ebone-in riblets\u003c\/strong\u003e love a low-and-slow roast or an indirect \u003cstrong data-start=\"465\" data-end=\"472\"\u003eBBQ\u003c\/strong\u003e before a final glaze. The fat gently renders, the meat turns soft, and a quick blast at the end gives you caramelised, burnished edges. Think harissa, honey–garlic or a smoky BBQ glaze—proper crowd-pleasers.\u003c\/p\u003e\n\u003chr data-start=\"682\" data-end=\"685\"\u003e\n\u003ch2 data-start=\"687\" data-end=\"708\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul data-start=\"709\" data-end=\"953\"\u003e\n\u003cli data-start=\"709\" data-end=\"763\"\u003e\n\u003cp data-start=\"711\" data-end=\"763\"\u003e\u003cstrong data-start=\"711\" data-end=\"730\"\u003eBone-in riblets\u003c\/strong\u003e that cook \u003cstrong data-start=\"741\" data-end=\"761\"\u003emeltingly tender\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"764\" data-end=\"837\"\u003e\n\u003cp data-start=\"766\" data-end=\"837\"\u003e\u003cstrong data-start=\"766\" data-end=\"792\"\u003eLow-and-slow friendly:\u003c\/strong\u003e oven or \u003cstrong data-start=\"801\" data-end=\"808\"\u003eBBQ\u003c\/strong\u003e with an easy sticky finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"838\" data-end=\"898\"\u003e\n\u003cp data-start=\"840\" data-end=\"898\"\u003e\u003cstrong data-start=\"840\" data-end=\"861\"\u003eRich lamb flavour\u003c\/strong\u003e that takes well to rubs and glazes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"899\" data-end=\"953\"\u003e\n\u003cp data-start=\"901\" data-end=\"953\"\u003eGreat value for sharing platters and game-day snacks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"955\" data-end=\"958\"\u003e\n\u003ch2 data-start=\"960\" data-end=\"974\"\u003eCut details\u003c\/h2\u003e\n\u003cul data-start=\"975\" data-end=\"1234\"\u003e\n\u003cli data-start=\"975\" data-end=\"1054\"\u003e\n\u003cp data-start=\"977\" data-end=\"1054\"\u003eFrom the \u003cstrong data-start=\"986\" data-end=\"1007\"\u003elamb breast\/plate\u003c\/strong\u003e, \u003cstrong data-start=\"1009\" data-end=\"1025\"\u003ebone-in ribs\u003c\/strong\u003e (sometimes called riblets)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1055\" data-end=\"1108\"\u003e\n\u003cp data-start=\"1057\" data-end=\"1108\"\u003eSupplied as racks or strips (sizes vary by batch)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1109\" data-end=\"1177\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1177\"\u003eExpect some fat—this renders during cooking and keeps ribs juicy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1178\" data-end=\"1234\"\u003e\n\u003cp data-start=\"1180\" data-end=\"1234\"\u003eFresh, never previously frozen (unless stated on pack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1236\" data-end=\"1239\"\u003e\n\u003ch2 data-start=\"1241\" data-end=\"1269\"\u003eHow to cook (quick guide)\u003c\/h2\u003e\n\u003col data-start=\"1270\" data-end=\"1890\"\u003e\n\u003cli data-start=\"1270\" data-end=\"1350\"\u003e\n\u003cp data-start=\"1273\" data-end=\"1350\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1282\"\u003ePrep:\u003c\/strong\u003e Pat dry. Rub with salt, pepper and spices (or marinate 2–12 hrs).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1351\" data-end=\"1550\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1550\"\u003e\u003cstrong data-start=\"1354\" data-end=\"1376\"\u003eOven (low \u0026amp; slow):\u003c\/strong\u003e Place on a rack over a tray; cook \u003cstrong data-start=\"1411\" data-end=\"1440\"\u003e150–160°C (fan 130–140°C)\u003c\/strong\u003e \u003cstrong data-start=\"1441\" data-end=\"1454\"\u003e2–3 hours\u003c\/strong\u003e until tender. Brush with glaze and return to a hot oven \u003cstrong data-start=\"1511\" data-end=\"1525\"\u003e10–15 mins\u003c\/strong\u003e to set and caramelise.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1551\" data-end=\"1685\"\u003e\n\u003cp data-start=\"1554\" data-end=\"1685\"\u003e\u003cstrong data-start=\"1554\" data-end=\"1562\"\u003eBBQ:\u003c\/strong\u003e Cook over \u003cstrong data-start=\"1573\" data-end=\"1590\"\u003eindirect heat\u003c\/strong\u003e (lid on) \u003cstrong data-start=\"1600\" data-end=\"1615\"\u003e1½–2½ hours\u003c\/strong\u003e until tender, then glaze and finish \u003cstrong data-start=\"1652\" data-end=\"1665\"\u003e5–10 mins\u003c\/strong\u003e over direct heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1686\" data-end=\"1890\"\u003e\n\u003cp data-start=\"1689\" data-end=\"1890\"\u003e\u003cstrong data-start=\"1689\" data-end=\"1718\"\u003ePressure cooker (speedy):\u003c\/strong\u003e \u003cstrong data-start=\"1719\" data-end=\"1733\"\u003e25–35 mins\u003c\/strong\u003e at pressure, natural release; finish in a hot oven\/BBQ with glaze for colour.\u003cbr data-start=\"1811\" data-end=\"1814\"\u003e\u003cstrong data-start=\"1814\" data-end=\"1822\"\u003eTip:\u003c\/strong\u003e Rest \u003cstrong data-start=\"1828\" data-end=\"1839\"\u003e10 mins\u003c\/strong\u003e and slice between bones. Sticky napkins essential.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1892\" data-end=\"1895\"\u003e\n\u003ch2 data-start=\"1897\" data-end=\"1913\"\u003eServing ideas\u003c\/h2\u003e\n\u003cul data-start=\"1914\" data-end=\"2138\"\u003e\n\u003cli data-start=\"1914\" data-end=\"1967\"\u003e\n\u003cp data-start=\"1916\" data-end=\"1967\"\u003e\u003cstrong data-start=\"1916\" data-end=\"1935\"\u003eHarissa \u0026amp; honey\u003c\/strong\u003e with yoghurt, lemon and herbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1968\" data-end=\"2024\"\u003e\n\u003cp data-start=\"1970\" data-end=\"2024\"\u003e\u003cstrong data-start=\"1970\" data-end=\"1992\"\u003eHoney–garlic glaze\u003c\/strong\u003e with sesame and spring onions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2025\" data-end=\"2081\"\u003e\n\u003cp data-start=\"2027\" data-end=\"2081\"\u003e\u003cstrong data-start=\"2027\" data-end=\"2040\"\u003eSmoky BBQ\u003c\/strong\u003e with slaw, pickles and warm flatbreads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2082\" data-end=\"2138\"\u003e\n\u003cp data-start=\"2084\" data-end=\"2138\"\u003e\u003cstrong data-start=\"2084\" data-end=\"2102\"\u003eZaatar \u0026amp; lemon\u003c\/strong\u003e with tahini sauce and chopped salad\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2140\" data-end=\"2143\"\u003e\n\u003ch2 data-start=\"2145\" data-end=\"2166\"\u003eStorage \u0026amp; handling\u003c\/h2\u003e\n\u003cul data-start=\"2167\" data-end=\"2348\"\u003e\n\u003cli data-start=\"2167\" data-end=\"2202\"\u003e\n\u003cp data-start=\"2169\" data-end=\"2202\"\u003eKeep refrigerated \u003cstrong data-start=\"2187\" data-end=\"2200\"\u003ebelow 5°C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2203\" data-end=\"2241\"\u003e\n\u003cp data-start=\"2205\" data-end=\"2241\"\u003eOnce opened, cook within \u003cstrong data-start=\"2230\" data-end=\"2239\"\u003e1 day\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2242\" data-end=\"2348\"\u003e\n\u003cp data-start=\"2244\" data-end=\"2348\"\u003e\u003cstrong data-start=\"2244\" data-end=\"2274\"\u003eSuitable for home freezing\u003c\/strong\u003e on the day of purchase; defrost in the fridge and use within \u003cstrong data-start=\"2336\" data-end=\"2348\"\u003e24 hours\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2350\" data-end=\"2353\"\u003e\n\u003ch2 data-start=\"2355\" data-end=\"2362\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"2363\" data-end=\"2479\"\u003e\u003cstrong data-start=\"2363\" data-end=\"2405\"\u003eAre lamb ribs the same as lamb breast?\u003c\/strong\u003e\u003cbr data-start=\"2405\" data-end=\"2408\"\u003eThey’re the \u003cstrong data-start=\"2420\" data-end=\"2457\"\u003erib section from the breast\/plate\u003c\/strong\u003e—often called riblets.\u003c\/p\u003e\n\u003cp data-start=\"2481\" data-end=\"2577\"\u003e\u003cstrong data-start=\"2481\" data-end=\"2510\"\u003eDo they need a long cook?\u003c\/strong\u003e\u003cbr data-start=\"2510\" data-end=\"2513\"\u003eYes—gentle, extended heat renders the fat and makes them tender.\u003c\/p\u003e\n\u003cp data-start=\"2579\" data-end=\"2722\"\u003e\u003cstrong data-start=\"2579\" data-end=\"2606\"\u003eShould I parboil first?\u003c\/strong\u003e\u003cbr data-start=\"2606\" data-end=\"2609\"\u003eNot necessary. Low-and-slow roasting or BBQ does the job; pressure-cooking is a quick alternative before glazing.\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"2853\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2743\"\u003eSkin on or off?\u003c\/strong\u003e\u003cbr data-start=\"2743\" data-end=\"2746\"\u003eThey’re sold \u003cstrong data-start=\"2759\" data-end=\"2779\"\u003ebone-in with fat\u003c\/strong\u003e (no skin). Excess surface fat can be trimmed after cooking if you prefer.\u003c\/p\u003e\n\u003chr data-start=\"2855\" data-end=\"2858\"\u003e","brand":"My Store","offers":[{"title":"500G","offer_id":54892679364993,"sku":"507","price":9.99,"currency_code":"GBP","in_stock":true},{"title":"1KG","offer_id":54892679397761,"sku":"508","price":19.97,"currency_code":"GBP","in_stock":true},{"title":"1.5 KG","offer_id":54892679430529,"sku":"509","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0917\/8388\/9281\/files\/lamb-breast-ribs.jpg?v=1770707987"},{"product_id":"pork-ribs","title":"Pork Ribs","description":"\u003ch1 data-start=\"220\" data-end=\"231\"\u003ePork Ribs\u003c\/h1\u003e\n\u003chr data-start=\"233\" data-end=\"236\"\u003e\n\u003ch2 data-start=\"238\" data-end=\"265\"\u003eFull product description\u003c\/h2\u003e\n\u003cp data-start=\"266\" data-end=\"650\"\u003eSticky, tender and made for sharing—\u003cstrong data-start=\"302\" data-end=\"315\"\u003epork ribs\u003c\/strong\u003e love a gentle, unhurried cook. Rub them, roast or \u003cstrong data-start=\"366\" data-end=\"373\"\u003eBBQ\u003c\/strong\u003e low and slow until the meat relaxes and the bones start to peek, then glaze and give them a hot blast for deep caramelisation. Whether you prefer a classic smoky finish or sweet–spicy heat, the result is the same: finger-licking ribs with a glossy, sticky bark and juicy meat.\u003c\/p\u003e\n\u003chr data-start=\"652\" data-end=\"655\"\u003e\n\u003ch2 data-start=\"657\" data-end=\"678\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul data-start=\"679\" data-end=\"941\"\u003e\n\u003cli data-start=\"679\" data-end=\"739\"\u003e\n\u003cp data-start=\"681\" data-end=\"739\"\u003e\u003cstrong data-start=\"681\" data-end=\"696\"\u003eMeaty racks\u003c\/strong\u003e that turn \u003cstrong data-start=\"707\" data-end=\"727\"\u003emeltingly tender\u003c\/strong\u003e with time\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"740\" data-end=\"819\"\u003e\n\u003cp data-start=\"742\" data-end=\"819\"\u003e\u003cstrong data-start=\"742\" data-end=\"768\"\u003eLow-and-slow friendly:\u003c\/strong\u003e oven, BBQ\/smoker, slow cooker or pressure cooker\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"820\" data-end=\"883\"\u003e\n\u003cp data-start=\"822\" data-end=\"883\"\u003eFinish \u003cstrong data-start=\"829\" data-end=\"855\"\u003esticky and caramelised\u003c\/strong\u003e with your favourite glaze\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"884\" data-end=\"941\"\u003e\n\u003cp data-start=\"886\" data-end=\"941\"\u003eCrowd-pleaser for weekends, game days and family feasts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"943\" data-end=\"946\"\u003e\n\u003ch2 data-start=\"948\" data-end=\"962\"\u003eCut details\u003c\/h2\u003e\n\u003cul data-start=\"963\" data-end=\"1278\"\u003e\n\u003cli data-start=\"963\" data-end=\"1123\"\u003e\n\u003cp data-start=\"965\" data-end=\"1123\"\u003eFrom the \u003cstrong data-start=\"974\" data-end=\"989\"\u003erib section\u003c\/strong\u003e of the pig: may be \u003cstrong data-start=\"1009\" data-end=\"1033\"\u003espare ribs\/St. Louis\u003c\/strong\u003e (from the belly) or \u003cstrong data-start=\"1054\" data-end=\"1077\"\u003ebaby back\/loin ribs\u003c\/strong\u003e (from nearer the spine), depending on batch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1124\" data-end=\"1221\"\u003e\n\u003cp data-start=\"1126\" data-end=\"1221\"\u003eSupplied as \u003cstrong data-start=\"1138\" data-end=\"1153\"\u003ewhole racks\u003c\/strong\u003e or cut sections; membrane may be present (remove for softer bite)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1222\" data-end=\"1278\"\u003e\n\u003cp data-start=\"1224\" data-end=\"1278\"\u003eFresh, never previously frozen (unless stated on pack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1280\" data-end=\"1283\"\u003e\n\u003ch2 data-start=\"1285\" data-end=\"1313\"\u003eHow to cook (quick guide)\u003c\/h2\u003e\n\u003col data-start=\"1314\" data-end=\"2331\"\u003e\n\u003cli data-start=\"1314\" data-end=\"1473\"\u003e\n\u003cp data-start=\"1317\" data-end=\"1473\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1326\"\u003ePrep:\u003c\/strong\u003e Pat dry. Remove the thin \u003cstrong data-start=\"1352\" data-end=\"1364\"\u003emembrane\u003c\/strong\u003e from the bone side (optional but recommended). Rub generously with salt, pepper and your favourite spices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1474\" data-end=\"1733\"\u003e\n\u003cp data-start=\"1477\" data-end=\"1557\"\u003e\u003cstrong data-start=\"1477\" data-end=\"1499\"\u003eOven (low \u0026amp; slow):\u003c\/strong\u003e Wrap or cover and cook at \u003cstrong data-start=\"1526\" data-end=\"1555\"\u003e150–160°C (fan 130–140°C)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1561\" data-end=\"1733\"\u003e\n\u003cli data-start=\"1561\" data-end=\"1595\"\u003e\n\u003cp data-start=\"1563\" data-end=\"1595\"\u003e\u003cstrong data-start=\"1563\" data-end=\"1577\"\u003eBaby back:\u003c\/strong\u003e \u003cstrong data-start=\"1578\" data-end=\"1593\"\u003e1¾–2½ hours\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"1733\"\u003e\n\u003cp data-start=\"1601\" data-end=\"1733\"\u003e\u003cstrong data-start=\"1601\" data-end=\"1621\"\u003eSpare\/St. Louis:\u003c\/strong\u003e \u003cstrong data-start=\"1622\" data-end=\"1637\"\u003e2½–3½ hours\u003c\/strong\u003e\u003cbr data-start=\"1637\" data-end=\"1640\"\u003eUncover, brush with glaze and return to a hot oven \u003cstrong data-start=\"1694\" data-end=\"1708\"\u003e10–15 mins\u003c\/strong\u003e to set and caramelise.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1734\" data-end=\"1916\"\u003e\n\u003cp data-start=\"1737\" data-end=\"1916\"\u003e\u003cstrong data-start=\"1737\" data-end=\"1752\"\u003eBBQ\/Smoker:\u003c\/strong\u003e \u003cstrong data-start=\"1753\" data-end=\"1766\"\u003e110–135°C\u003c\/strong\u003e indirect heat until \u003cstrong data-start=\"1787\" data-end=\"1803\"\u003eprobe-tender\u003c\/strong\u003e and bones just start to show (typ. \u003cstrong data-start=\"1839\" data-end=\"1852\"\u003e3–5 hours\u003c\/strong\u003e by cut\/size). Glaze, then finish over higher heat for colour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1917\" data-end=\"2065\"\u003e\n\u003cp data-start=\"1920\" data-end=\"2065\"\u003e\u003cstrong data-start=\"1920\" data-end=\"1945\"\u003eSlow cooker (speedy):\u003c\/strong\u003e \u003cstrong data-start=\"1946\" data-end=\"1963\"\u003eLow 6–8 hours\u003c\/strong\u003e (or \u003cstrong data-start=\"1968\" data-end=\"1980\"\u003eHigh 4–5\u003c\/strong\u003e). Chill briefly to firm, then glaze and blast under a hot grill\/BBQ \u003cstrong data-start=\"2049\" data-end=\"2062\"\u003e5–10 mins\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2066\" data-end=\"2331\"\u003e\n\u003cp data-start=\"2069\" data-end=\"2331\"\u003e\u003cstrong data-start=\"2069\" data-end=\"2089\"\u003ePressure cooker:\u003c\/strong\u003e \u003cstrong data-start=\"2090\" data-end=\"2104\"\u003e20–35 mins\u003c\/strong\u003e at pressure (cut type dependent), natural release; glaze and finish hot for bark.\u003cbr data-start=\"2186\" data-end=\"2189\"\u003e\u003cstrong data-start=\"2189\" data-end=\"2207\"\u003eDoneness cues:\u003c\/strong\u003e Meat pulls back from the bones, a skewer slides in easily, and ribs bend without cracking. Serve \u003cstrong data-start=\"2305\" data-end=\"2330\"\u003epiping hot throughout\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"2333\" data-end=\"2336\"\u003e\n\u003ch2 data-start=\"2338\" data-end=\"2354\"\u003eServing ideas\u003c\/h2\u003e\n\u003cul data-start=\"2355\" data-end=\"2588\"\u003e\n\u003cli data-start=\"2355\" data-end=\"2416\"\u003e\n\u003cp data-start=\"2357\" data-end=\"2416\"\u003e\u003cstrong data-start=\"2357\" data-end=\"2373\"\u003eClassic BBQ:\u003c\/strong\u003e smoky rub, sweet glaze, slaw and pickles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2417\" data-end=\"2477\"\u003e\n\u003cp data-start=\"2419\" data-end=\"2477\"\u003e\u003cstrong data-start=\"2419\" data-end=\"2435\"\u003eHoney–chilli\u003c\/strong\u003e with sesame and spring onions over rice\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2478\" data-end=\"2528\"\u003e\n\u003cp data-start=\"2480\" data-end=\"2528\"\u003e\u003cstrong data-start=\"2480\" data-end=\"2497\"\u003eGarlic \u0026amp; herb\u003c\/strong\u003e with lemon and a green salad\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2529\" data-end=\"2588\"\u003e\n\u003cp data-start=\"2531\" data-end=\"2588\"\u003e\u003cstrong data-start=\"2531\" data-end=\"2553\"\u003eSticky Asian-style\u003c\/strong\u003e: soy, ginger and a touch of hoisin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2590\" data-end=\"2593\"\u003e\n\u003ch2 data-start=\"2595\" data-end=\"2616\"\u003eStorage \u0026amp; handling\u003c\/h2\u003e\n\u003cul data-start=\"2617\" data-end=\"2830\"\u003e\n\u003cli data-start=\"2617\" data-end=\"2652\"\u003e\n\u003cp data-start=\"2619\" data-end=\"2652\"\u003eKeep refrigerated \u003cstrong data-start=\"2637\" data-end=\"2650\"\u003ebelow 5°C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2653\" data-end=\"2691\"\u003e\n\u003cp data-start=\"2655\" data-end=\"2691\"\u003eOnce opened, cook within \u003cstrong data-start=\"2680\" data-end=\"2689\"\u003e1 day\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2692\" data-end=\"2797\"\u003e\n\u003cp data-start=\"2694\" data-end=\"2797\"\u003e\u003cstrong data-start=\"2694\" data-end=\"2724\"\u003eSuitable for home freezing\u003c\/strong\u003e on day of purchase; defrost in the fridge and cook within \u003cstrong data-start=\"2783\" data-end=\"2795\"\u003e24 hours\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2798\" data-end=\"2830\"\u003e\n\u003cp data-start=\"2800\" data-end=\"2830\"\u003eDo not refreeze once defrosted\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2832\" data-end=\"2835\"\u003e\n\u003ch2 data-start=\"2837\" data-end=\"2844\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"2845\" data-end=\"3020\"\u003e\u003cstrong data-start=\"2845\" data-end=\"2895\"\u003eBaby back or spare ribs—what’s the difference?\u003c\/strong\u003e\u003cbr data-start=\"2895\" data-end=\"2898\"\u003e\u003cstrong data-start=\"2898\" data-end=\"2911\"\u003eBaby back\u003c\/strong\u003e are shorter, leaner and cook a bit faster; \u003cstrong data-start=\"2955\" data-end=\"2974\"\u003espare\/St. Louis\u003c\/strong\u003e are meatier with more fat and bigger flavour.\u003c\/p\u003e\n\u003cp data-start=\"3022\" data-end=\"3130\"\u003e\u003cstrong data-start=\"3022\" data-end=\"3059\"\u003eDo I have to remove the membrane?\u003c\/strong\u003e\u003cbr data-start=\"3059\" data-end=\"3062\"\u003eOptional, but removing gives a softer bite and helps rubs penetrate.\u003c\/p\u003e\n\u003cp data-start=\"3132\" data-end=\"3262\"\u003e\u003cstrong data-start=\"3132\" data-end=\"3148\"\u003eWrap or not?\u003c\/strong\u003e\u003cbr data-start=\"3148\" data-end=\"3151\"\u003eWrapping (foil\/butcher paper) speeds tenderising and keeps moisture in; unwrap to set the glaze and build bark.\u003c\/p\u003e\n\u003cp data-start=\"3264\" data-end=\"3366\"\u003e\u003cstrong data-start=\"3264\" data-end=\"3293\"\u003eHow many racks do I need?\u003c\/strong\u003e\u003cbr data-start=\"3293\" data-end=\"3296\"\u003eAllow roughly \u003cstrong data-start=\"3310\" data-end=\"3332\"\u003e½–1 rack per adult\u003c\/strong\u003e depending on cut, size and sides.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"500g","offer_id":54759350567297,"sku":"316-Plain","price":8.53,"currency_code":"GBP","in_stock":true},{"title":"1000g","offer_id":54759350632833,"sku":"316-Plain-2","price":17.04,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0917\/8388\/9281\/files\/Porkribs_53d4d018-98ec-4fb8-86f2-02f59e8c3c24.png?v=1771430712"},{"product_id":"angus-oink-sweet-bones-butts","title":"Angus \u0026 Oink – Sweet Bones \u0026 Butts","description":"\u003ch1 data-start=\"226\" data-end=\"262\"\u003eAngus \u0026amp; Oink – Sweet Bones \u0026amp; Butts\u003c\/h1\u003e\n\u003chr data-start=\"264\" data-end=\"267\"\u003e\n\u003ch2 data-start=\"269\" data-end=\"296\"\u003eFull product description\u003c\/h2\u003e\n\u003cp data-start=\"297\" data-end=\"627\"\u003eCompetition-style flavour without the faff. \u003cstrong data-start=\"341\" data-end=\"379\"\u003eAngus \u0026amp; Oink – Sweet Bones \u0026amp; Butts\u003c\/strong\u003e is a pork-first BBQ rub that nails \u003cstrong data-start=\"415\" data-end=\"458\"\u003esticky ribs, pulled pork and pork belly\u003c\/strong\u003e with a sweet–savory balance, gentle chilli warmth and a glaze-friendly finish. It builds colour, bark and shine—equally happy in the \u003cstrong data-start=\"592\" data-end=\"626\"\u003esmoker, oven, BBQ or air fryer\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr data-start=\"629\" data-end=\"632\"\u003e\n\u003ch2 data-start=\"634\" data-end=\"655\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul data-start=\"656\" data-end=\"914\"\u003e\n\u003cli data-start=\"656\" data-end=\"722\"\u003e\n\u003cp data-start=\"658\" data-end=\"722\"\u003eTailored for \u003cstrong data-start=\"671\" data-end=\"679\"\u003epork\u003c\/strong\u003e: ribs, shoulders, butts, belly and chops\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"723\" data-end=\"794\"\u003e\n\u003cp data-start=\"725\" data-end=\"794\"\u003e\u003cstrong data-start=\"725\" data-end=\"755\"\u003eSweet, smoky, gently spicy\u003c\/strong\u003e profile that caramelises beautifully\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"795\" data-end=\"847\"\u003e\n\u003cp data-start=\"797\" data-end=\"847\"\u003eIdeal for \u003cstrong data-start=\"807\" data-end=\"821\"\u003elow \u0026amp; slow\u003c\/strong\u003e or \u003cstrong data-start=\"825\" data-end=\"839\"\u003ehot \u0026amp; fast\u003c\/strong\u003e cooks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"848\" data-end=\"914\"\u003e\n\u003cp data-start=\"850\" data-end=\"914\"\u003eDoubles up on \u003cstrong data-start=\"864\" data-end=\"881\"\u003echicken wings\u003c\/strong\u003e, \u003cstrong data-start=\"883\" data-end=\"896\"\u003eBBQ beans\u003c\/strong\u003e and \u003cstrong data-start=\"901\" data-end=\"914\"\u003eroast veg\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"916\" data-end=\"919\"\u003e\n\u003ch2 data-start=\"921\" data-end=\"939\"\u003eProduct details\u003c\/h2\u003e\n\u003cul data-start=\"940\" data-end=\"1157\"\u003e\n\u003cli data-start=\"940\" data-end=\"1026\"\u003e\n\u003cp data-start=\"942\" data-end=\"1026\"\u003eStyle: \u003cstrong data-start=\"949\" data-end=\"971\"\u003esweet BBQ pork rub\u003c\/strong\u003e (sugars, paprika, chilli, aromatics—recipe may vary)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1027\" data-end=\"1075\"\u003e\n\u003cp data-start=\"1029\" data-end=\"1075\"\u003eFormat: \u003cstrong data-start=\"1037\" data-end=\"1051\"\u003eshaker\/tub\u003c\/strong\u003e (pack size—see label)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1076\" data-end=\"1157\"\u003e\n\u003cp data-start=\"1078\" data-end=\"1157\"\u003e\u003cstrong data-start=\"1078\" data-end=\"1106\"\u003eAllergens \u0026amp; ingredients:\u003c\/strong\u003e check label; may contain traces from manufacturing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1159\" data-end=\"1162\"\u003e\n\u003ch2 data-start=\"1164\" data-end=\"1177\"\u003eHow to use\u003c\/h2\u003e\n\u003cul data-start=\"1178\" data-end=\"1689\"\u003e\n\u003cli data-start=\"1178\" data-end=\"1350\"\u003e\n\u003cp data-start=\"1180\" data-end=\"1350\"\u003e\u003cstrong data-start=\"1180\" data-end=\"1189\"\u003eRibs:\u003c\/strong\u003e Remove membrane, light oil, \u003cstrong data-start=\"1218\" data-end=\"1235\"\u003egenerous coat\u003c\/strong\u003e of rub. Rest \u003cstrong data-start=\"1249\" data-end=\"1263\"\u003e20–30 mins\u003c\/strong\u003e. Cook low \u0026amp; slow (e.g. \u003cstrong data-start=\"1287\" data-end=\"1300\"\u003e120–135°C\u003c\/strong\u003e) till tender; glaze in the last \u003cstrong data-start=\"1333\" data-end=\"1347\"\u003e10–15 mins\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1351\" data-end=\"1550\"\u003e\n\u003cp data-start=\"1353\" data-end=\"1550\"\u003e\u003cstrong data-start=\"1353\" data-end=\"1385\"\u003ePulled pork (shoulder\/butt):\u003c\/strong\u003e Oil, \u003cstrong data-start=\"1391\" data-end=\"1406\"\u003eliberal rub\u003c\/strong\u003e all over. Rest \u003cstrong data-start=\"1422\" data-end=\"1430\"\u003e1 hr\u003c\/strong\u003e (or overnight). Smoke\/roast till probe-tender; wrap when bark sets. Toss finish with pan juices and a touch more rub.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1551\" data-end=\"1627\"\u003e\n\u003cp data-start=\"1553\" data-end=\"1627\"\u003e\u003cstrong data-start=\"1553\" data-end=\"1569\"\u003eChops\/belly:\u003c\/strong\u003e \u003cstrong data-start=\"1570\" data-end=\"1588\"\u003e1 tsp per side\u003c\/strong\u003e, sear hot, finish to \u003cstrong data-start=\"1610\" data-end=\"1624\"\u003epiping hot\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1628\" data-end=\"1689\"\u003e\n\u003cp data-start=\"1630\" data-end=\"1689\"\u003e\u003cstrong data-start=\"1630\" data-end=\"1643\"\u003eFinisher:\u003c\/strong\u003e A \u003cstrong data-start=\"1646\" data-end=\"1665\"\u003epinch post-cook\u003c\/strong\u003e wakes up the aromatics.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1691\" data-end=\"1792\"\u003e\u003cstrong data-start=\"1691\" data-end=\"1705\"\u003eGlaze tip:\u003c\/strong\u003e Warm \u003cstrong data-start=\"1711\" data-end=\"1734\"\u003eapple juice + honey\u003c\/strong\u003e (or your favourite sauce) and brush at the end for shine.\u003c\/p\u003e\n\u003chr data-start=\"1794\" data-end=\"1797\"\u003e\n\u003ch2 data-start=\"1799\" data-end=\"1815\"\u003eServing ideas\u003c\/h2\u003e\n\u003cul data-start=\"1816\" data-end=\"2040\"\u003e\n\u003cli data-start=\"1816\" data-end=\"1856\"\u003e\n\u003cp data-start=\"1818\" data-end=\"1856\"\u003e\u003cstrong data-start=\"1818\" data-end=\"1832\"\u003eCandy ribs\u003c\/strong\u003e with pickles and slaw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1857\" data-end=\"1913\"\u003e\n\u003cp data-start=\"1859\" data-end=\"1913\"\u003e\u003cstrong data-start=\"1859\" data-end=\"1879\"\u003ePulled pork buns\u003c\/strong\u003e with apple slaw and tangy sauce\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1914\" data-end=\"1980\"\u003e\n\u003cp data-start=\"1916\" data-end=\"1980\"\u003e\u003cstrong data-start=\"1916\" data-end=\"1930\"\u003eBurnt ends\u003c\/strong\u003e from belly or shoulder cubes, glazed to lacquer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1981\" data-end=\"2040\"\u003e\n\u003cp data-start=\"1983\" data-end=\"2040\"\u003e\u003cstrong data-start=\"1983\" data-end=\"1996\"\u003eBBQ beans\u003c\/strong\u003e and \u003cstrong data-start=\"2001\" data-end=\"2009\"\u003ecorn\u003c\/strong\u003e lifted with a shake of the rub\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2042\" data-end=\"2045\"\u003e\n\u003ch2 data-start=\"2047\" data-end=\"2068\"\u003eStorage \u0026amp; handling\u003c\/h2\u003e\n\u003cul data-start=\"2069\" data-end=\"2219\"\u003e\n\u003cli data-start=\"2069\" data-end=\"2103\"\u003e\n\u003cp data-start=\"2071\" data-end=\"2103\"\u003eStore \u003cstrong data-start=\"2077\" data-end=\"2101\"\u003ecool, dry and sealed\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2104\" data-end=\"2177\"\u003e\n\u003cp data-start=\"2106\" data-end=\"2177\"\u003eKeep moisture out; use a \u003cstrong data-start=\"2131\" data-end=\"2151\"\u003eclean, dry spoon\u003c\/strong\u003e if not shaking directly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2178\" data-end=\"2219\"\u003e\n\u003cp data-start=\"2180\" data-end=\"2219\"\u003eShake before use to redistribute spices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2221\" data-end=\"2224\"\u003e\n\u003ch2 data-start=\"2226\" data-end=\"2233\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"2234\" data-end=\"2314\"\u003e\u003cstrong data-start=\"2234\" data-end=\"2255\"\u003eIs it very spicy?\u003c\/strong\u003e\u003cbr data-start=\"2255\" data-end=\"2258\"\u003eNo—\u003cstrong data-start=\"2261\" data-end=\"2296\"\u003esweet–savory with gentle warmth\u003c\/strong\u003e, family friendly.\u003c\/p\u003e\n\u003cp data-start=\"2316\" data-end=\"2383\"\u003e\u003cstrong data-start=\"2316\" data-end=\"2331\"\u003eSalt level?\u003c\/strong\u003e\u003cbr data-start=\"2331\" data-end=\"2334\"\u003eBalanced for BBQ; taste before adding extra salt.\u003c\/p\u003e\n\u003cp data-start=\"2385\" data-end=\"2478\"\u003e\u003cstrong data-start=\"2385\" data-end=\"2403\"\u003eOnly for pork?\u003c\/strong\u003e\u003cbr data-start=\"2403\" data-end=\"2406\"\u003eBrilliant on \u003cstrong data-start=\"2419\" data-end=\"2436\"\u003echicken wings\u003c\/strong\u003e, \u003cstrong data-start=\"2438\" data-end=\"2456\"\u003esweet potatoes\u003c\/strong\u003e and \u003cstrong data-start=\"2461\" data-end=\"2473\"\u003ehalloumi\u003c\/strong\u003e too.\u003c\/p\u003e\n\u003cp data-start=\"2480\" data-end=\"2565\"\u003e\u003cstrong data-start=\"2480\" data-end=\"2503\"\u003eAir fryer friendly?\u003c\/strong\u003e\u003cbr data-start=\"2503\" data-end=\"2506\"\u003eYes—great on \u003cstrong data-start=\"2519\" data-end=\"2564\"\u003eribs (par-cooked), chops and belly strips\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Uncle Beef","offers":[{"title":"Default Title","offer_id":54926880244097,"sku":null,"price":9.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0917\/8388\/9281\/files\/angus-and-oink-sweet-bones-and-butts-pork-bbq-rub-uncle-beef-butchers.webp?v=1763662796"}],"url":"https:\/\/www.unclebeef.co.uk\/collections\/ribs.oembed","provider":"Uncle Beef","version":"1.0","type":"link"}