A hugely popular cut of meat, USA pork ribs are a BBQ favourite. These pork ribs are cut from the loin of pork and cooked right will give you succulent meat on the bone.
Boiling pork spare ribs before placing them on the grill or in the oven gives you more control over the cooking temperature. This helps ensure the ribs will be tender and juicy. Boiling not only shortens the cooking time but makes the meat easier to chew and digest.
Cooking for ultimate tenderness:
Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil.
The 2-2-1 Method:
The term “2-2-1” refers to the amount of time that the ribs spend on the grill with the cooking broken down into three stages. When you use this method, the unwrapped ribs are smoked for two hours, then wrapped in foil and returned to the smoker for another two hours.
Hormone-free, Antibiotic-free. Free range. Australian pork
|Storage Requirement||Refrigerate below 5 degrees|