• Pork Belly Ribs
  • Pork Belly Ribs
  • Pork Belly Ribs
  • Pork Belly Ribs
  • Pork Belly Ribs

Pork Belly Ribs 1.5 kg

£29.00

In stock
  • Each pack weighs approx. 1.5 kg and will typically serve 6, depending on portion size and accompaniments.

Select Pack Quantity

We currently have 12 remaining in stock.
  • Delivered fresh
  • Native breed
  • great for home smoking
  • Cook on the BBQ
  • Suitable for freezing

Product description

Thick-Cut Pork Belly Ribs for the Smoker or Barbecue
Taken from the pork belly, these rindless ribs are a family favourite and a classic barbecue cut. Cut extra thick for a satisfyingly meaty rib, they are full of rich pork flavour and respond beautifully to low and slow cooking.

Whether cooked gently in the smoker, on the barbecue, or braised first in an aromatic liquor before being finished over hot coals, pork belly ribs reward patience. The result is soft, succulent meat that pulls easily from the bone, with all the sticky, richly flavoured appeal that makes great BBQ ribs such a crowd-pleaser.

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."

Ingredients

Outdoor reared, heritage breed pork from small farms across the Yorkshire Dales. Slow grown and properly reared, our Tamworth and Middle White pigs are free to roam, root and wallow, which helps produce pork with natural marbling, fine texture and real depth of flavour. To further enhance tenderness and concentrate that character, we dry age our native breed pork on the bone before butchering to order.

Cooking advice

Method for smoking ribs on a barbecue:

  1. Fire up your smoker and aim to maintain a temperature of 110°C
  2. For best results we suggest seasoning your pork ribs with a rub or marinade the night before you plan to cook them. This way the flavours and seasoning have a real chance to penetrate the meat and deliver a far greater depth of flavour
  3. Place them on the grill with the ribs facing downwards, close the lid and let the smoke and gentle heat do their thing
  4. During cooking a bark will often form a good while before cooking is complete - if this happens, wrap in several layers of butcher paper (or baking parchment) to act as protection from the heat and prevent the bark becoming too thick and inedible
  5. Pork ribs are ready when the internal temperature reaches 92-95°C - at this point remove them from the bbq and leave to rest for 1-2 hours in the butcher paper

Background

Heritage Breed Pork Belly Ribs from the Yorkshire Dales
Tamworth and Middle White pigs are reared outdoors, where they can root, wallow and exhibit their natural behaviours. Slow grown and matured at their own pace, the fat is given time to marble the meat properly, resulting in pork with excellent texture and deep flavour.

To maximise this naturally occurring character, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, further enhancing its richness and depth.

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.

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