Pork Belly Ribs

A whole rack of pork ribs, cut from the belly of local Staffordshire and Shropshire British pigs. Much bigger than baby back ribs, but are ideal for the BBQ, especially marinated or coated in your favourite rub rub. Choose from:

• 800g - Trimmed of excess ribs tips leaving a neat rack of ribs. 
• 1.20KG - Tips left on. Not so neat, but a real meaty treat.

See our article Baby Back ribs vs Spare Ribs to learn the differences between different cuts of pork ribs.

How to Cook Pork Belly Ribs

Remove all packaging. Oven cook at 170°C/Fan 150°C/Gas 3 in the centre of a preheated oven for 90 - 120 minutes. Remove from oven and add your favourite sauce, or marinade and finish on 190°C/Fan 170°C/Gas 5 until the ribs start to sizzle and any sauce you've added is starting to caramelise.

What to do with Pork Belly Ribs

Take a look at our Succulent and Tender Pork Ribs Recipe for fail-safe tender and juicy pork ribs every time.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.