Pork Spare Ribs, Pork Belly, 1kg

Pork Belly Spare Ribs is a 1kg rack of belly spare ribs from high-welfare British pigs. Belly spare ribs are cut from the lower rib section of the belly. In contrast to baby back ribs, they are longer, flatter and meatier. Furthermore, they carry more fat between the bones. As a result, they produce an exceptionally juicy, richly flavoured result during long, slow cooking — and are particularly well-suited to the barbecue.

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 Belly Spare Ribs:

• Season generously with sea salt, smoked paprika, cumin and a little brown sugar.
• For a braise-and-finish method: cover tightly in foil at 150°C for 2.5 to 3 hours until very tender.
• Remove the foil, brush with a sticky glaze and increase to 220°C for 15 minutes to caramelise.
• Alternatively, cook on a covered barbecue at 110°C for 4 to 5 hours for a classic low-and-slow result.

Perfect Pairings

Pork Belly Spare Ribs pairs beautifully with:

• A classic American-style barbecue sauce or a sticky Asian-inspired glaze
• Corn on the cob, thick-cut chips or slow-cooked baked beans
• A bold craft lager, American-style IPA or a juicy Zinfandel
• Fresh coleslaw or pickled cucumber to cut through the richness

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 Belly Spare 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.