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Our Spare Ribs deliver meatiness alongside incredible flavours and juiciness. An essential for any barbequer. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
A taste of the US and a favourite amongst the Smoker community. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Heavenly Back Ribs which work extremely well with sweet marinades. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Our Pork Ribs are French trimmed by our master butchers. Delivering extraordinary flavours and texture. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
These Iberico spare ribs are simply fabulous with the nutty, tender succulence that makes Iberico pork so famous and will be a hit at any BBQ. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
A succulent and lean cut of pork from the incredible Spanish Iberico breed pig. You will receive 2 racks. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
More Information on Pork Ribs
At Tom Hixson of Smithfield, we offer a range of pork ribs, from large St Louis racks, to meaty spare ribs, to name a few. All of our pork is sourced from the finest producers across the globe, who work alongside our team to provide you with the highest quality pork products.
A firm customer favourite is ribs sourced from the finest Iberico pigs, including the Spanish black pig. Iberico meat is known across the world for its distinctive flavour as a result of the swine’s unique diet of acorns, as well as its increased fat marbling compared to more traditional pig breeds. Try our Iberico French Trimmed Rack for your next show-stopping dinner centrepiece. If you want ribs for a more casual dining setting, try the Iberico Baby Back Ribs, which are full of flavour and incredibly succulent.
If you’re planning a BBQ for family and friends, try the Pork Baby Back Ribs which are perfect for cooking on the grill. Why not take a look at our meat boxes, perfect for cooking for a summer party BBQ or just getting a great deal on some top-quality produce. Our Deluxe BBQ Box in particular is ideal for feeding a large crowd from your grill, as well as Iberico Spare Ribs and USDA Short Ribs. The meat box also contains Wagyu burgers and Iberico collar ideal, which are ideal for slow cooking.
If you prefer to cook your meat using the ‘low and slow’ technique then we would recommend our Smokers BBQ Box, containing large cuts of Boston Butt and USDA Brisket capable of feeding very large groups as well as two kinds of pork ribs that ensure you have plenty to go around.
What Types of Pork Rib Cuts are There?
Our cuts of pork ribs vary in style and origin, the most popular BBQ ribs we stock are our large St. Louis Rack Of Ribs, cut from the bottom section of the swine’s ribs, close to the belly, these are considerably meatier and overall larger in size than baby back. The St Louis ribs are best enjoyed slow-cooked with plenty of BBQ sauce to ensure the large meat deposits don’t dry out.
Spare Ribs, on the other hand, are cut from the top of the rib cage, while this does give less meat than the St. Louis cut you can enjoy a much more tender meat from spare ribs.
Baby Back Ribs are cut from the same bone, in terms of flavour the two are fairly close with many chefs divided on which is the superior alternative to the St. Louis rib. Baby back ribs are cut from a similar area, with the natural tapering of the pig’s rib cage contributing to the fact the rack is shorter at one end.
Do Pork Ribs Need to be Marinated?
Pork ribs offer a great flavour on their own, due to their fat content. While it isn’t necessary to marinate or brine pork ribs, they are the perfect carrier for sweet and sticky sauces or tasty dry rubs. A popular choice for many rib-lovers is a sweet and sticky BBQ sauce. Want a rib recipe that is guaranteed to impress family and friends? Find out how to cook the perfect rack of BBQ Baby Back Ribs With Cider Sauce and Fennel Slaw on our Tom Hixson recipe blog.
How Should You Cook a Rack of Pork Ribs?
When cooking BBQ ribs there are several techniques that provide vastly different tastes, cooking ribs can generally be as quick or as long as you want. Traditionally ribs are cooked on a grill, usually on an outside barbecue with fresh hot charcoal, however, if you want the best possible taste for ribs that contain a thicker layer of fat then slow cooking can give you just as good a finish when paired with a sweet homemade BBQ sauce. Oven-baked ribs are the simplest way to get good tasting ribs, however ,normally you will not achieve flavour close to the other two methods mentioned. Take a look at our pork ribs recipe for further tips and advice.
What Is the 2-2-1 Method for Pork Ribs?
“2-2-1” refers to the timings of the different stages of cooking ribs, usually baby back ribs. This cooking method is a fool-proof way of getting deliciously tender and flavourful meat that requires minimal effort.
The 2-2-1 method involves first smoking the unwrapped ribs for two hours, then wrapping them in foil and smoking for a further two hours. The last step of the 2-2-1 method involves unwrapping the ribs to cook for the last hour to firm up. You can also add your favourite sticky rib sauce during the last stage.
What Is the 3-2-1 Method for Pork Ribs?
This method is similar to the popular 2-2-1 method but is more commonly used for spare ribs. The 3-2-1 method follows these rules:
For the first 3 hours, you infuse the meat with smoke flavour. For the next 2 hours, you steam the meat to make it succulent. For the final 1 hour, you baste and glaze the meat with a BBQ sauce.
This method makes it easy to remember how long to smoke ribs, but it’s still important to be careful with timing so as not to over or under do them. Learn more about using the 3-2-1 method for ribs on our recipe blog.
What Is the Difference Between Pork Ribs and Baby Back Ribs?
Despite the name, baby back ribs do not come from piglets. They are taken from around the loin. The loin is the muscle that runs down the pig’s back on either side of the spine. They are shorter than pork ribs and take less time to cook. Pork ribs, on the other hand, come from the belly of the pig and are longer, and often very succulent.