Slab of extra-meaty sticky-BBQ pork ribs on a wooden board with glaze bowl and herbs – The Black Farmer.

Pork Ribs, Sticky BBQ, Extra Meaty (500g)

£12.50
Slab of extra-meaty sticky-BBQ pork ribs on a wooden board with glaze bowl and herbs – The Black Farmer.
Pork Ribs, Sticky BBQ, Extra Meaty (500g)
Slab of extra-meaty sticky-BBQ pork ribs on a wooden board with glaze bowl and herbs – The Black Farmer.
Pork Ribs, Sticky BBQ, Extra Meaty (500g)

Pork Ribs, Sticky BBQ, Extra Meaty (500g)

£12.50
Serving size Serves 2 people.
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Pork Ribs  — lacquered, smoky-sweet ribs that cook up tender and juicy.

Sticky, smoky-sweet and built for the grill or oven — these extra meaty British pork ribs come ready-coated in a bold BBQ glaze that caramelises as it cooks. A proper 500g rack with bite, built for hands-on eating and big flavour.

Why these ribs earn their place:

  • Extra meaty cut — thicker, meatier than standard ribs, giving you more bite and less bone
  • Sticky BBQ glaze — smoky-sweet with a proper caramelised finish under heat
  • Built for BBQ or oven roasting — holds flavour and texture whether you’re cooking indoors or out
  • Richer than chicken, more tender than beef ribs — a balanced choice when you want depth without heaviness

    • Culinary inspiration:
    Roast until crisp at the edges, or glaze and grill for sweetness.

    • Slice and pile over smoky beans or sesame noodles
    • Serve with grilled corn, slaw and pickles
    • Brush with a little extra glaze and finish with fresh herbs
    pork, sugar, maltodextrin, cornflour, sea salt, tomato powder, smoke flavouring, caramelised sugar powder, yeast extract, spice, chilli powder, colour e160c, and garlic powder.
    Allergens are highlighted in bold.

    Estimated per 100g
    Energy: 260–330 kcal / 1090–1380 kJ
    Fat: 18–25 g
    – of which saturates: 6–9 g
    Carbohydrate: 6–10 g
    – of which sugars: 4–8 g
    Protein: 15–19 g
    Salt: 1.0–1.5 g

    Preparing: Remove the ribs from the packaging. These ribs are already coated in a sticky BBQ glaze, so no additional 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 Flavours: 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."

    Keep refrigerated below 5°C. Once opened, keep covered and consume the same day. Suitable for home freezing: freeze on day of purchase; use within 1 month. Defrost in the fridge and use within 24 hours. Do not refreeze.

    Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

    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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