0208 166 2688

Pork Ribs

£4.75/Kg 3-5 (about 10 Ribs)
3Kg / £14.25
Messy, sticky... and absolutely delicious

There's something irresistibly sociable about a shared plate of pork ribs. Put a plate in the middle of the table, pile it high with succulent, marinated ribs and let everyone get stuck in.

Inexpensive yet full of flavour, pork ribs can be grilled, barbecued, roasted or slow-cooked. And to add flavour and body to stocks and stews simply chop up a few ribs and and toss them in.

You'll find hundreds of different marinades and ways to cook them on the web.

But don't forget the napkins... you’re going to need them.

  • What's Delivered?

    Delivered in a plain catering plastic bag.

    Loose in a bag, expect a bit of liquid to collect at the bottom of the bag.

    Each rack weighs between 1 – 1.5 Kg so expect up to three.

  • What do you need to do?

    You won't be able to divide the racks unless you have a cleaver.

  • How long will prep take?

    5 minutes

  • Refrigeration

    1-3 days

    With fridge set at 1-4 °C

    Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.