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Pork ribs
Meaty pork ribs, ready for slow cooking and sticky glazing.
£11.31 per kg
Ribs want time and gentle heat. Cook them slowly, covered, until the meat is soft and starting to pull back from the bone, then paint on a glaze and finish them hot under the grill or on the barbecue until sticky. Rushing them at high heat is the commonest mistake. Serve with plenty of napkins.
Cover with foil and cook at 150°C for 2.5-3 hours first. Only then glaze and finish at high heat for 10 min. Glazing at the start guarantees burnt sugar.
400–500g per person. Most of that is bone, so be generous.