Pork Ribs

Full product description

Sticky, tender and made for sharing—pork ribs love a gentle, unhurried cook. Rub them, roast or BBQ 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.

Why you’ll love it

• Meaty racks that turn meltingly tender with time

• Low-and-slow friendly: oven, BBQ/smoker, slow cooker or pressure cooker

• Finish sticky and caramelised with your favourite glaze

• Crowd-pleaser for weekends, game days and family feasts

Cut details

• From the rib section of the pig: may be spare ribs/St. Louis (from the belly) or baby back/loin ribs (from nearer the spine), depending on batch

• Supplied as whole racks or cut sections; membrane may be present (remove for softer bite)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Prep: Pat dry. Remove the thin membrane from the bone side (optional but recommended). Rub generously with salt, pepper and your favourite spices.

2. Oven (low & slow): Wrap or cover and cook at 150–160°C (fan 130–140°C)

   • Baby back: 1¾–2½ hours

   • Spare/St. Louis: 2½–3½ hours
     Uncover, brush with glaze and return to a hot oven 10–15 mins to set and caramelise.

3. BBQ/Smoker: 110–135°C indirect heat until probe-tender and bones just start to show (typ. 3–5 hours by cut/size). Glaze, then finish over higher heat for colour.

4. Slow cooker (speedy): Low 6–8 hours (or High 4–5). Chill briefly to firm, then glaze and blast under a hot grill/BBQ 5–10 mins.

5. Pressure cooker: 20–35 mins at pressure (cut type dependent), natural release; glaze and finish hot for bark.
   Doneness cues: Meat pulls back from the bones, a skewer slides in easily, and ribs bend without cracking. Serve piping hot throughout.

Serving ideas

• Classic BBQ: smoky rub, sweet glaze, slaw and pickles

• Honey–chilli with sesame and spring onions over rice

• Garlic & herb with lemon and a green salad

• Sticky Asian-style: soy, ginger and a touch of hoisin

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

• Do not refreeze once defrosted

FAQs

Baby back or spare ribs—what’s the difference?
Baby back are shorter, leaner and cook a bit faster; spare/St. Louis are meatier with more fat and bigger flavour.

Do I have to remove the membrane?
Optional, but removing gives a softer bite and helps rubs penetrate.

Wrap or not?
Wrapping (foil/butcher paper) speeds tenderising and keeps moisture in; unwrap to set the glaze and build bark.

How many racks do I need?
Allow roughly ½–1 rack per adult depending on cut, size and sides.