Pork Spare Ribs, Baby Back, 1kg

Pork Baby Back Ribs is a 1kg rack of baby back pork ribs from high-welfare British pigs. Baby back ribs come from the upper rib section, where the ribs meet the backbone. As a result, they are shorter and more curved than spare ribs. Furthermore, they carry a generous layer of tender, flavourful meat. In particular, the high-welfare farming and slower growth of these pigs develops a richness and depth of flavour that makes all the difference on the grill.

About Our Artisan British Pork

The pork offered by The Artisan Food Company comes from small, carefully selected British farms. These farms raise pigs slowly on natural diets, with space to roam and time to develop flavour. As a result, the pork has a depth and character that intensive commercial farming simply cannot produce. In particular, slower-grown pigs develop more intramuscular fat. This is the marbling that melts during cooking and produces a richly flavoured, juicy result. Furthermore, high-welfare farming produces pork that is noticeably darker in colour than supermarket pork. This deeper colour is an indicator of quality — it reflects a higher pH and a more developed flavour. However, the most important difference is simply in the eating. Once you have cooked properly reared artisan pork, it is very hard to go back to anything else.

British pork has a long and proud tradition. In contrast to many other countries, British pig farming has maintained a strong heritage breed culture. As a result, breeds such as Gloucester Old Spot, Tamworth, Large Black and Middle White are still actively farmed for their exceptional eating qualities. Additionally, our farms use feed programmes carefully tailored to each breed. This develops the fat coverage and marbling that make the difference at the table. Moreover, every joint is butchered to order by skilled hands and delivered chilled, ready to cook.

How to Cook & Serve

To get the very best from Pork Baby Back Ribs:

• Season generously with a dry rub of sea salt, smoked paprika, garlic powder and brown sugar.
• Cover tightly in foil and cook at 150°C for 2 to 2.5 hours until the meat begins to pull from the bones.
• Remove the foil, brush with your chosen glaze and increase to 220°C for 15 minutes to caramelise.
• Alternatively, cook on a covered barbecue at 110°C for 3 to 4 hours — the low, slow smoke creates an extraordinary result.

Perfect Pairings

Pork Baby Back Ribs pairs beautifully with:

• A smoky barbecue glaze or a sticky hoisin and honey sauce
• Coleslaw, corn on the cob or sweet potato wedges alongside
• A cold craft lager, pale ale or a fruity American-style red wine
• Pickled jalapeños or kimchi for freshness and acidity

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30 to 45 minutes before cooking. Allow to come to room temperature for even cooking. However, never leave uncovered at room temperature for more than 1 hour. Any leftover cooked pork keeps refrigerated for up to 3 days. Furthermore, leftover roast pork is excellent cold the following day.

However you cook it, Pork Baby Back Ribs brings genuine artisan quality to the table. Moreover, properly reared British pork at its best is one of the great pleasures of the kitchen.