Preparing: Remove the ribs from packaging. These ribs are already coated in a sticky BBQ glaze, so no additiol seasoning is needed. If you like extra flavour, brush with more BBQ sauce before cooking.

Browning (Optiol): For extra caramelisation, sear the ribs in a hot pan or under a grill for a few minutes per side before roasting or barbecuing.

Building Flavors: Place the ribs on a roasting tray lined with foil or baking paper to catch the glaze. Add a little extra sauce or a drizzle of honey for an even stickier finish.

Cooking:

Oven: Preheat to 180°C (350°F). Cover the ribs loosely with foil and roast for 25–30 minutes. Remove the foil, brush with more BBQ sauce, and return to the oven for a further 10–15 minutes until sticky and caramelised.

Barbecue: Cook over medium heat for 20–25 minutes, turning and basting regularly with sauce until the ribs are heated through, glazed, and slightly charred.

Serving: Let the ribs rest for 5 minutes before cutting into portions. Serve with coleslaw, corn on the cob, potato wedges, or a fresh salad.

Note: These ribs are extra meaty and coated in glaze, so take care not to cook at too high a temperature to avoid burning the sauce. Always ensure the pork is fully cooked before serving."

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

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