Description

As the popularity of ribs has taken off so have the different cuts of ribs. The cheapest are the spare ribs – this is the whole cage including the bottom flap. It is usually meatier closer to the chine bone and less meaty towards the cartilage at the bottom. Next is the baby back. These are only the meaty top part of the ribs and are cut to be around 10 – 15cm wide. They are the most sought after and are more expensive. The “in-between” cut is the St Louis which is the centre cut of the ribs – meaty back part off and the bottom cartilage removed. Finally our cocktail ribs are small

We are proud to partner with Chef Arnold to create this signature range of ribs made by brining (no phosphates, nitrates, sugar, etc) then slow cooked and finally marinated with a delicious secret sauce smoky marinade. For those who wish to make their own ribs we do offer a plain option.

1 x 1kg PORK SPARE RIBS (various)