Pork Belly Ribs
Thick-Cut Pork Belly Ribs for the Smoker or Barbecue
Taken from the pork belly, these rindless ribs are a family favourite and a classic barbecue cut. Cut extra thick for a satisfyingly meaty rib, they are full of rich pork flavour and respond beautifully to low and slow cooking.
Whether cooked gently in the smoker, on the barbecue, or braised first in an aromatic liquor before being finished over hot coals, pork belly ribs reward patience. The result is soft, succulent meat that pulls easily from the bone, with all the sticky, richly flavoured appeal that makes great BBQ ribs such a crowd-pleaser.
Inspired by ChefĀ George Ryle
"The obvious direction to head in here is down the route of a Southern-style American bbq. A sticky glaze, a mayonnaise-based slaw and try wrapping a few sweet potatoes in tin foil and cook them around the edge of the coals.
A more simple seasoning of sea salt, black pepper and fennel and a long, slow cook in the smoker. A simple apple sauce, some pickled red cabbage and a white floured bap, sounds like great party food.
For those without a reliable smoker, try Korean-style ribs, cooked first in the oven with gochujang (chilli paste) and plenty of other things. Then once tender, finished over the hot coals and brushed with the cooking liquor. Sticky rice and cold beer complete a pretty perfect scene."
Thick-Cut Pork Belly Ribs for the Smoker or Barbecue
Taken from the pork belly, these rindless ribs are a family favourite and a classic barbecue cut. Cut extra thick for a satisfyingly meaty rib, they are full of rich pork flavour and respond beautifully to low and slow cooking.
Whether cooked gently in the smoker, on the barbecue, or braised first in an aromatic liquor before being finished over hot coals, pork belly ribs reward patience. The result is soft, succulent meat that pulls easily from the bone, with all the sticky, richly flavoured appeal that makes great BBQ ribs such a crowd-pleaser.
Inspired by ChefĀ George Ryle
"The obvious direction to head in here is down the route of a Southern-style American bbq. A sticky glaze, a mayonnaise-based slaw and try wrapping a few sweet potatoes in tin foil and cook them around the edge of the coals.
A more simple seasoning of sea salt, black pepper and fennel and a long, slow cook in the smoker. A simple apple sauce, some pickled red cabbage and a white floured bap, sounds like great party food.
For those without a reliable smoker, try Korean-style ribs, cooked first in the oven with gochujang (chilli paste) and plenty of other things. Then once tender, finished over the hot coals and brushed with the cooking liquor. Sticky rice and cold beer complete a pretty perfect scene."
Original: $39.07
-65%$39.07
$13.67Description
Thick-Cut Pork Belly Ribs for the Smoker or Barbecue
Taken from the pork belly, these rindless ribs are a family favourite and a classic barbecue cut. Cut extra thick for a satisfyingly meaty rib, they are full of rich pork flavour and respond beautifully to low and slow cooking.
Whether cooked gently in the smoker, on the barbecue, or braised first in an aromatic liquor before being finished over hot coals, pork belly ribs reward patience. The result is soft, succulent meat that pulls easily from the bone, with all the sticky, richly flavoured appeal that makes great BBQ ribs such a crowd-pleaser.
Inspired by ChefĀ George Ryle
"The obvious direction to head in here is down the route of a Southern-style American bbq. A sticky glaze, a mayonnaise-based slaw and try wrapping a few sweet potatoes in tin foil and cook them around the edge of the coals.
A more simple seasoning of sea salt, black pepper and fennel and a long, slow cook in the smoker. A simple apple sauce, some pickled red cabbage and a white floured bap, sounds like great party food.
For those without a reliable smoker, try Korean-style ribs, cooked first in the oven with gochujang (chilli paste) and plenty of other things. Then once tender, finished over the hot coals and brushed with the cooking liquor. Sticky rice and cold beer complete a pretty perfect scene."
