raw pork ribs on a butcher paper

Pork - Ribs

£9.20
raw pork ribs on a butcher paper
Sliced roasted pork ribs on a rustic plate with a bowl of greens in the background.
raw pork ribs on a butcher paper
Sliced roasted pork ribs on a rustic plate with a bowl of greens in the background.

Pork - Ribs

£9.20
Serving size Serves 1-2 people.
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Pork ribs cut from British pork, prepared for bold flavour and proper slow cooking. Meaty, well-balanced and built to hold texture, these ribs are made for low-and-slow cooking, barbecue or oven roasting.

Whether you're cooking them down for tender, fall-apart ribs or finishing hot on the grill, this is a cut that rewards time and heat with deep, savoury flavour.

  • British pork ribs, expertly prepared by butchers
  • Ideal for BBQ, oven roasting or slow cooking
  • Holds moisture and flavour during long cooks
  • Suitable for marinades, dry rubs or glazing
  • Available to order online for UK delivery

Culinary inspiration:

  • Marinate overnight with your favourite BBQ rub and slow‑roast at 150 °C/300 °F for fall‑off‑the‑bone tenderness
  • Grill over charcoal or gas for smoky, caramelised ribs
  • Slow‑cook in a crockpot with aromatics and stock for melt‑in‑the‑mouth meat
  • Finish with a sticky glaze under the grill for irresistible BBQ ribs

Order our free‑range pork ribs online for convenient delivery and savour a taste of British farming in every bite.

british pork ribs (100%).
Allergens are highlighted in bold.

Per 100 g: Energy 277 kcal, Fat 23.6 g (of which saturates 8.7 g), Carbohydrate 0 g (sugars 0 g), Fibre 0 g, Protein 16.1 g, Salt 0.08 g.

Preparing: Rinse the ribs under cold water and pat dry with paper towels. If present, remove the thin membrane from the underside of the ribs for better texture. Season generously with salt, pepper, or your preferred dry rub.

Browning (Optional): For extra flavour, sear the ribs in a hot pan with a little oil until lightly browned on all sides before slow cooking or roasting.

Building Flavors: Place the ribs in a roasting pan, Dutch oven, or slow cooker. Add aromatics such as onions, garlic, or herbs, and pour over a marinade, stock, or barbecue sauce to keep the meat moist.

Cooking:

Oven: Preheat oven to 150°C (300°F). Cover the ribs tightly with foil and roast for 2.5–3 hours until tender. For sticky ribs, remove foil, brush with sauce, and return to the oven at higher heat (200°C / 400°F) for 10–15 minutes.

Slow Cooker: Cook on low for 6–8 hours or high for 3–4 hours until the meat is tender and almost falling off the bone. Finish under the grill or in the oven with sauce for a caramelised glaze.

Barbecue/Grill: Cook low and slow over indirect heat for 2–3 hours, basting regularly with sauce until smoky, tender, and caramelised.

Serving: Allow the ribs to rest briefly before cutting into individual portions. Serve with extra sauce, coleslaw, corn on the cob, or baked potatoes.

Note: Pork ribs are best cooked “low and slow” for tenderness. Adjust seasoning and sauce to taste throughout the process."

Keep refrigerated below 4°C in sealed packaging. Consume within 3‑5 days of purchase. Suitable for freezing on the day of purchase for up to 6 months. Defrost thoroughly in the refrigerator and cook before eating. Once cooked, refrigerate and consume within 3‑4 days.

Vacuum‑sealed for freshness. Packaging is curbside recyclable where facilities exist.

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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