Our racks of Pork Spare Ribs are tender and juicy with a great, slightly sweet barbeque flavour.
Ideally, Pork Spare 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. Also, 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. As this will keep your ribs from drying out.”
If you want to put a restaurant spin our your home cooked ribs, serve it alongside this coleslaw with carraway and raisins.
Pork Spare Ribs