Tender Juicy Meat on the Bone
There’s something deeply satisfying about eating meat on the bone, that awakens the caveman, or woman, within.
Baby back ribs are a highly versatile cut, that can be baked in the oven, slow cooked in a stew, or barbecued (though perhaps not during this ice age we’re experiencing).
Tender meat, with just the right amount of fat, these ribs here are the by-product of our home cured nitrate free back bacon. When we removed the meat for the curing process, these little beauties were left over, and we froze them down.
As the meat has been frozen, we recommend storing in the fridge on receipt, and using by the use by date, just in case they have partially defrosted in transit. For this reason, we’re letting them go at the bargain price of £5.99 for a full 700g rack while stocks last.
Organic Baby Back Rib Rub Recipe
Our personal favourite way to cook baby back ribs (aside from barbecuing in the summer that is), is to slow cook in the oven with a dry rub.
Preheat your oven to around 160-180C.
Meanwhile, rub the ribs all over thoroughly with an organic jerk seasoning mix, plus some salt and pepper (ensuring that they are fully defrosted, we’d recommend leaving for 24 hours in the fridge).
Wrap the ribs in baking foil, and bake in the middle of the oven meat side down for around 2 hours.
After 2 hours, take out the ribs, open the foil, then put them back in the oven meat side up and turn up the heat to full to crisp up the fat.
Now try not to burn your fingers as they’re too delicious to wait until they’ve cooled down a bit to eat!