The back ribs come from the “loin” section of the pig and a wonderful textural meat layer with fat between each bone. Cut from the top of the rib cage between the spine and the spare ribs, below the loin muscle. A little taste of heaven, our ribs are hard hitting with indulgent and marvellous flavours.
When cooked beautifully, the fat and cartilage around and between the ribs breaks down and softens, making the ribs incredibly tender and succulent. No matter which type of rib you order, cook it low and slow for super tender meat and don’t forget a sticky, spicy-sweet glaze.