Pork Ribs
Cut from the upper part of the shoulder. Tasty, sweet and succulent due to the generous amount marbled fat and connective tissue, which breaks down during slow cooking. Versatile and economical.
Average weight 800-900g
£11.25
As a whole rack or individual ribs, marinade in something sweet and sticky, roast at a low temperature until the meat is extremely tender. Finish them off on under the grill for a crispy finish.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
