Tender and lean, baby back ribs are taken from where the rib meets the spine once the loin has been removed, with their name coming from the fact that they are shorter than their belly rib cousins.
Our farmers' outdoor-reared, native breed pigs develop an intense flavour as they mature at their natural pace. Marinate and pop in the oven for delicious finger food!
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 800g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Mix 4 tbsp honey, 4 tbsp soy sauce, 1 crushed garlic clove, juice of two lemons. Pour over the ribs and leave to marinate overnight. Pop the ribs, covered with a bit of foil, in the oven at medium heat for 2 hours. Remove the foil for the final 45 mins and baste every now and again. Juicy!
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Baby back ribs are much leaner than belly ribs, and whilst belly ribs are more flavoursome (the higher fat content helps here!), they take a little longer to cook. Either way, you can't go wrong