Our butchers tips

Pork Belly Ribs

The Heritage Breed Pigs: A Timeless Tradition

In the verdant pastures and rolling hills of North Yorkshire, farmers have been raising Heritage Breed Pigs for generations. These special pigs are bred from traditional and rare breeds, carefully selected for their exceptional taste and quality. The emphasis on traditional breeding methods ensures that the pork belly ribs retain their authentic and distinctive character, unlike any other.

From Pasture to Plate

The journey of these remarkable pork belly ribs begins in the idyllic landscapes of North Yorkshire. Here, the pigs enjoy a natural and wholesome diet. The lush grasses, wildflowers, and locally sourced feed result in meat with exceptional flavours that simply cannot be replicated.

The traditional and ethical farming practices employed by local farmers emphasise animal welfare and sustainable agriculture. This commitment to quality and care is evident in every mouth-watering bite of the pork belly ribs.

Cooking Pork Ribs to Perfection: Unlocking the Full Potential

To truly appreciate these Pork Belly Ribs, cooking them to perfection is essential. There are numerous ways to prepare these ribs, from slow-roasting and smoking to grilling and braising.

Low and slow is the key to unlocking the full potential of these ribs. This method allows the marbling and fat to render, resulting in tender, juicy, and tasty meat that falls off the bone. Whether you choose to coat them in a tangy barbecue sauce or let the natural flavours shine with a simple seasoning, the result will be a gastronomic delight.

Here are some tips on how to cook perfect pork belly ribs:

Prep and Patience: Take the time to properly prep the ribs by removing the membrane on the bone side (slip a blunt knife underneath, grip with a clean tea towel and peel away). Pat them dry before seasoning to ensure a crispy finish.

Low and Slow: For tender ribs with melt-in-your-mouth fat, cook them low and slow. Use indirect heat on the grill or opt for slow roasting in the oven.

Marination Magic: Marinate the ribs for at least a few hours or overnight. This infuses the meat with flavours and helps to tenderise it.

Balanced Flavours: Achieve a perfect balance of sweet, savoury, and tangy flavours in your glaze or sauce. Experiment with honey, soy, garlic, and other complementary ingredients.

Grill Master: When grilling, preheat the grill to medium-low heat. Grill the ribs until they’re charred and caramelized on the outside while remaining juicy inside.

Braising Brilliance: Consider braising the ribs in a tasty liquid, such as broth or wine, to enhance tenderness and taste.

Render the Fat: To ensure the fat renders properly, cook the ribs fat-side up and give them enough time to achieve that sought-after crispiness.

Resting Time: After cooking, let the ribs rest for a few minutes before serving. This allows the juices to redistribute and keeps the meat moist.

Experiment with Rubs: Get creative with dry rubs. Combine various spices and herbs to develop a unique flavour profile for your ribs.

Be Adventurous: Don’t be afraid to try different cooking techniques and flavours. Embrace experimentation and make the ribs your own signature dish.

If you’re looking for meatier ribs, why not try our St Louis Style Ribs – These are more like a pork belly with the skin taken off!

Here’s a great recipe from Hawksmoor that will work with either our belly ribs or our St Louis Style Ribs.