Stack of seasoned raw meat on a wooden cutting board with herbs and salt.

Pork Ribs, Hot and Spicy, Extra Meaty (500g)

£12.50
Stack of seasoned raw meat on a wooden cutting board with herbs and salt.
Roasted pork ribs with herbs and spices on a wooden surface
Stack of seasoned raw meat on a wooden cutting board with herbs and salt.
Roasted pork ribs with herbs and spices on a wooden surface

Pork Ribs, Hot and Spicy, Extra Meaty (500g)

£12.50
Serving size Serves 2 people.
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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Pork Ribs, Hot and Spicy, Extra Meaty  — tender, flavour-packed ribs with smoky heat and sweetness.

These hot and spicy pork ribs bring proper heat and depth to the grill or oven, cut extra meaty for a fuller bite. A 500g rack built for bold flavour, whether you're firing up a BBQ or slow-roasting for sticky, caramelised edges.

Why choose these ribs:

  • Extra meaty cut – thicker than standard racks, giving a fuller, more satisfying bite
  • Hot and spicy profile – warming heat with a smoky edge, not just sweet BBQ glaze
  • Built for BBQ or oven – holds up to slow roasting or high-heat charring
  • 500g portion size – ideal for 1–2 people or as part of a mixed grill spread

Culinary inspiration:
These ribs are made to be the star of your table — sticky, spicy, and full of island-style BBQ character.

  • Serve with rice & peas or grilled corn on the cob
  • Pair with coleslaw and roasted sweet potatoes
  • Finish with fresh lime and coriander for a zesty lift
  • Slice and serve on platters for sharing
sugar, cornflour, sea salt, tomato powder, spice, garlic powder, maltodextrin, onion powder, yeast extract, herbs, colour e160c, colour e162, fruit & vegetable extracts, spice extract
Allergens are highlighted in bold.

Estimated per 100g
Energy: 220–290 kcal
Fat: 16–24 g
— of which saturates: 6–9 g
Carbohydrates: 2–5 g
— of which sugars: 1–3 g
Protein: 11–16 g
Salt: 1.2–2.0 g

Cover the tray with foil and bake for 2 hours. During the last 5 minutes of cook time, mix together the sauce ingredients.
Remove ribs from the oven, remove foil.
Increase the oven temperature to 460°F (240 °C). Return ribs to the oven, uncovered, and bake for a further 10 minutes.
Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

Keep refrigerated (0–4°C).
Once opened, consume within 24 hours.
Suitable for freezing. Defrost fully before cooking.

Vacuum-sealed pack to preserve freshness. Recyclable packaging.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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