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. This sheet of meaty pork ribs 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.
Made with the best of british free range pork, from Sidbury in Devon.
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. This sheet of meaty pork ribs 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.
Made with the best of british free range pork, from Sidbury in Devon.
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