These ribs are taken from the pork belly and are a family favourite and a classic barbecue ingredient. Rindless and cut extra thick for a satisfyingly meaty rib, they deliver real depth of flavour when cooked very slowly in your smoker, or equally braised first in an aromatic liquor and then finished over the hot coals. Either way the soft, succulent flesh falling off the bones of these ribs is certain to delight a crowd.

Inspired by Chef George Ryle
"The obvious direction to head in here is down the route of a Southern-style American bbq. A sticky glaze, a mayonnaise-based slaw and try wrapping a few sweet potatoes in tin foil and cook them around the edge of the coals.

A more simple seasoning of sea salt, black pepper and fennel and a long, slow cook in the smoker. A simple apple sauce, some pickled red cabbage and a white floured bap, sounds like great party food.

For those without a reliable smoker, try Korean-style ribs, cooked first in the oven with gochujang (chilli paste) and plenty of other things. Then once tender, finished over the hot coals and brushed with the cooking liquor. Sticky rice and cold beer complete a pretty perfect scene."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Swaledale Pork Belly Ribs are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.