What is effectively belly pork on the bone, without the rind, is otherwise possibly the fattest juiciest free range pork ribs - unlike our American cousins we leave the belly on to ensure maximum flavour and texture. These require a nice low cook, ideally with added smoke - apple wood is perfect. Cook at 120C until you have a good bark and an internal temperature approaching 90.
What is effectively belly pork on the bone, without the rind, is otherwise possibly the fattest juiciest free range pork ribs - unlike our American cousins we leave the belly on to ensure maximum flavour and texture. These require a nice low cook, ideally with added smoke - apple wood is perfect. Cook at 120C until you have a good bark and an internal temperature approaching 90.
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