Massive and meaty spare ribs from the center portion of the belly. Not to be confused with the smaller back ribs (also known as baby back ribs). Spare ribs are much bigger and contain larger proportions of meat, you can choose from available sizes. Borrowdale free-range Berkshire pork comes with excellent marbling and a great fat to meat ratio - the highest quality of spare ribs that money can buy. These are made for slow-cooking or smoking. Cut by the expert butchers from Borrowdale into St. Louis Style spare ribs, ready for cooking. An excellent choice at any time of the year. Busy folks like to cheat a bit and pre-cook the ribs in a pressure cooker and then finish them in the oven for extra crispiness. Don't forget the BBQ sauce - absolutely essential. See the instructions below.
Rediscover the real taste of pork. Borrowdale pork is ethically raised family farmed pork in a stress-free environment, with the freedom to truffle, play, and wallow in the mud. Borrowdale's free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. Borrowdale pork has a superior flavor and tenderness that is all-natural and how pork should taste. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
Produced by family farmers Mark and Charisse Ladner from Gooralie Farm in Queensland, Australia. The farm is the only RSPCA approved (Royal Society for the Prevention of Cruelty to Animals) pig farmery in Queensland with the highest standards of ethical farming. It goes without saying that Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals, the environment, and their customers, by following safe and sustainable practices. To add to that, the pork has won the best pork award in Australia's "Steak Your Claim" in 2018. That's not all, Borrowdale is a 100% carbon neutral business, certified independently - they offset the carbon emissions by financing climate-friendly projects worldwide. Borrowdale only uses the International Gold Standard Certification of verifiable carbon credits as prescribed under the Kyoto Protocol.
Available Sizes: 2kg (4.4lbs), 2.5kg (5.6lbs), 3kg (6.6lbs)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 48h In ice-water: approx. Not recommended
Slow cooking, oven or smoking only
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days.
Also known as
Spare ribs, back ribs, saint Louis, st Louis, st. Louis style, bbq ribs, smoking ribs
Country of Origin
Horizon Farms, Inc.
✔ The Borrowdale brand is produced by Mark and Charisse Ladner who are the owners and operators of the Gooralie farm which is a free-range pork family business producing humanely farmed RSPCA Approved pork on their property near Goondiwindi, on Queensland’s fertile Darling Downs.
✔ Their farm is the longest standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland.
✔ The pigs live outdoors where they can truffle and play.
✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud, and socialize with each other. Absolutely no gestation crates.
✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residue, antibiotics, and growth hormones. All feed is free of GMOs.
✔ Of course, the animals do not undergo painful teeth clipping and tail docking and are free of nose rings.
✔ Borrowdale (a subdivision of Arcadian Organics) is a certified 100% carbon neutral business.
First of all, make sure you have completely defrosted the whole spare rib. Due to its size, we do not recommend defrosting in water. Once defrosted pat dry with a paper towel.
Now comes a very important part. Turn the spare ribs bone up and take a few seconds to remove the tough membrane. If you leave the membrane attached your ribs will result in less-flavorful ribs and a tough texture.
If your grill, smoker, or pressure cooker is not big enough, simply cut the slab into smaller ribs - make sure to cut between the bones.
Spare ribs need to be cooked slow and slow. Smoking is the best of course but for busy folks that won't be an option. So we cheat a little bit by using a pressure cooker. Simply season with sea salt and freshly ground black pepper.
Fit as much as you can into a pressure cooker and add a cup of beef stock made from bone broth or simply water if you don't have beef stock at hand.
Cook for 40 to 90 minutes - this highly depends on your pressure cooker. Pro tip: If you're not sure about cooking times, always undercook rather than overcook! You can always bring the food back under pressure and continue cooking until you're happy with the results. We cooked ours for 40 minutes with an electric pressure cooker.
Now let's transfer the spare ribs to an oven tray. Make sure you don't hold them by the bone as they might fall off.
Slather the spare ribs with plenty of BBQ sauce. Don't forget the bottom as well. Best is to use a brush if at hand. Be generous.
Next, we need to cook them for another 20 minutes in the oven at 180 degrees Celsius (350 degrees Fahrenheit) to caramelize the BBQ sauce make it sticky.
Once done take two forks and tear the ribs apart, they will fall apart easily. Serve while warm, don't forget the BBQ sauce! Incredibly juicy and ridiculously tasty. Loved all around the year.
Serve with fried potatoes and a coleslaw salad or corn knobs. Enjoy safe and high-quality pork spare ribs with the whole family.