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Classic pork back ribs, also known as baby back ribs or loin ribs. Back ribs come from the loin area instead of the belly area. Not to be confused with the bigger spare ribs (also known as St. Louis style spare ribs). Back ribs are smaller and leaner, hence "baby" back ribs. These do not come from baby pigs! Borrowdale free-range Berkshire pork comes with excellent marbling and a great fat to meat ratio - the highest quality of back ribs that money can buy. These are made for slow-cooking or smoking. An excellent choice at any time of the year. Additional to sausages and burgers, pork ribs are always welcomed at BBQs. Busy folks like to cheat a bit and pre-cook the ribs in a pressure cooker and then finish them in the oven or grill for extra crispiness. Don't forget the BBQ sauce - absolutely essential. See the instructions below.
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 all-natural tenderness and how pork should taste. The pork has won the best pork award in Australia's "Steak Your Claim" in 2018. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
✔ The longest-standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland, producing humanely farmed pork.
✔ Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals.
✔ 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 residues. All feed is free of GMOs.
✔ Borrowdale is a certified 100% carbon neutral business.
✔ No antibiotics or growth hormones - ever.
|Weight||Choose between 650g (1.4lbs) and 900g (2.0lbs) sizes
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: approx. Not recommended
|Cooking Method||Slow cooking, oven or smoking only|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Loin ribs, baby back ribs,
|Country of Origin||Australia|
|Importer||Horizon Farms, Inc.|
|Pork Breed||Berkshire Mixed Breed|
|Region||Goondiwindi in Queensland, Australia|
|Breeding||All-time free-range pasture/mud raised|
|Raised By||Mark and Charisse Ladner|
|Farming Experience||Since 1999|
|Feeding||Natural non-GMO feed only. Corn, barley, wheat, soybean meal, extraction meal, mineral mixtures.|
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
|Animal By-Product Feeding||Never|
First of all, make sure you have completely defrosted the back 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.
Back 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 15 minutes in the oven at 180 degrees Celsius (350 degrees Fahrenheit) to caramelize the BBQ sauce and make it sticky.
Back ribs are meat to be eaten with your hands, meat so tender it will fall apart by just looking at it. 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.
Translated from Japanese: I cooked it in a very short time with a pressure cooker and an oven.
It’s soft and super delicious!!
This is my first time having such delicious meat.
I want to eat it again!!!!
I hope it’ll get a little cheaper.
These ribs are so good. They are full of meat that falls off the bone when cooked properly. These are a regular purchase for our family.
Had a party with these ribs, guests couldn’t get enough. Can’t wait for summer when I can bbq them.