Baby Pork Ribs

€9.99 per kg
Back ribs originate from the center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs.

Cooking Tips: When turning the ribs, it is best practice to use tongs or a spatula as it does not upset the meat by breaking the seal - the piercing causes juices to escape.
Cooking Tips: When roasted slow the meat will just fall off the bone so cook in a medium heat for roughly two hours.