Succulent pork ribs marinated in a thick, rich, smokey barbecue sauce made with chipotle, vinegar, cumin and coriander seeds and smoked paprika.
Excellent fast food - chuck the ribs in a baking dish and roast for 20-30 minutes, cut them into manageable sections and serve with rice and stir-fried vegetables and plenty of serviettes. This is not a hands-free dish.
Approximately 1.0 kg. Please note that the size of the ribs depends on the size of the pig.
We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:
- packed with the farm and breed clearly labelled;
- hormone and antibiotic-free;
- entirely free ranging on chemical-free pasture;
- a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
- from NSW farms.
The producers we work with are entirely transparent about their processes and welcome all questions.