Our racks of Pork Monkey Gland Ribs are tender and juicy with a great combination of sweet & sour.
Ideally, Pork Monkey Gland Ribs should be cooked slowly; whether that’s on the braai or in the oven, is up to you. Here are some of our Butcher’s top tips for cooking a rack of ribs. “Be sure to let your meat breathe, that’s a vital point with all meats. You’re going to want to bake ribs for around 3 hours on a low oven, but be sure to cover the rack with foil once it’s reached the halfway point. This will keep your ribs from drying out.”
Want to put a restaurant spin our your home cooked ribs? Why not serve it alongside these Honey Corn Bread Muffins?
Pork Monkey Gland Ribs