Our racks of Pork Peri-Peri Ribs are tender and juicy with a great spicy flavour that’s pleasantly warm on your palate.
Ideally, Pork Peri-Peri 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 Corn on the Cob with Tarragon? Wt will complement the zing of the peri-peri perfectly
Pork Peri-Peri Ribs
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