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Free-Range Texas Back Ribs

5.0
Free-Range Texas Back Ribs
Free-Range Texas Back Ribs
Gerard King

Gerard's Suggestion

"I love to serve these as a starter for a barbeque - they set a wonderfully informal mood! "
New

Free-Range Texas Back Ribs

5.0
free-range
made by us
slow grown

Marinated with smoky, Texas-inspired flavours these ribs are ready for the BBQ or oven.

Regular price £20.00
Unit price
per
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Shipping calculated at checkout.

Why you will love our Free-Range Texas Back Ribs...

  • Perfect for the BBQ or a slow oven cook 
  • Eat with your fingers - messy and delicious 
  • Free-range, heritage breed pork from our trusted local farmers

These ribs, taken from the back loin of our wonderful, free-range pork, are a messy and delicious barbeque treat! They're economical, robust, and they are very simple to cook. 

We've made our own sticky, smoky paprika rub for these ribs, so they're pre-marinaded and ready to go. Wonderful cooked over flame, they're also great slow-roasted in the oven as a comforting winter treat. Or, cook in the oven and finish for a few minutes on the barbeque.

All our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms, by farmers who really care about their animals. We always dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour. 

Try a rack - they're finger-licking good!

Gerard King

Gerard's Suggestion

"I love to serve these as a starter for a barbeque - they set a wonderfully informal mood! "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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