Pork Spare Ribs

Spare ribs come from the belly of the pig and are known for their delicious, full flavour. These ribs are a bit more meaty and larger and than back ribs or country-style (USA) ribs. Try braising them covered at 170°c for an hour and then finishing them on a hot barbecue or griddle pan in your favourite BBQ sauce for a succulent, melting texture. You’ll need at least 200g per person.


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Traditional hand cutting methods