Spare ribs from a slow-grown, free-range pig are a different proposition to what you'll find at a bottle shop or chain restaurant. The meat is denser, the fat is better distributed, and because this animal was raised with space and time, the flavour runs all the way through.
Low and slow is the only approach worth taking. Rub with your spices of choice the night before, cook covered at around 150 degrees for 3 to 4 hours until the meat pulls back from the bone, then finish uncovered or on a hot grill for the last 20 minutes. They do not need a sauce, though a good one won't hurt.
From David Hogan's farm in New Italy, APIQ Free Range certified and gestation stall free. Butchered by Trevor at Lennox Head Butchery as part of our whole-hog purchase. Limited stock.
Approx 545g to 750g per pack, one rack.
Storage Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 3 days and do not refreeze.
Delivery note If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
