Pork Ribs

Thick, meaty, and trimmed to perfection, our pork ribs are made for slow cooking and messy fingers. Whether served as an irresistible starter or the crowning glory of your next barbecue, they deliver pure melt-in-the-mouth comfort.

The Secret Sticky Glaze Whisk together this sweet-and-savory glaze to coat every bite:

• 100ml dark soy sauce

• 50ml Worcestershire sauce

• A generous pour of runny honey

• 1 tbsp soft brown sugar

• 1-inch piece fresh ginger, finely grated

• 2 whole heads garlic, minced

• Fresh chili or chili flakes, adjusted to your heat preference

Butcher’s Tip: Marinate the rack for at least 4 hours—or overnight in the fridge—to let the garlic, ginger, and sweetness penetrate deep into the meat.

How to Cook Them to Fall-Apart Perfection

• Low and Slow: Wrap the ribs tightly in foil with a splash of apple juice or cider to trap the steam. Bake at 160°C for 1.5 to 2 hours until the meat naturally pulls away from the bone tips.

• The Sizzle Finish: Unwrap the rack and brush generously with the reduced marinade. Finish directly over screaming-hot barbecue coals or under a fiery grill for 5 to 10 minutes until deeply caramelized, charred at the edges, and bubbling.

Serving Suggestions Pile them high on a wooden board, scatter with toasted sesame seeds and finely sliced spring onions, and serve with plenty of lime wedges to cut through the rich glaze. Pair with crisp, tangy apple slaw, buttery grilled corn on the cob, and plenty of napkins.