Description
THE PORK
Our baby sheet ribs are made from pork sourced from the Lincolnshire Pork Company — quality British pigs raised to high welfare standards right here in Lincolnshire. Our butchers sheet and prepare each rack on site at Grasmere before marinating, which means you’re getting ribs that have been handled properly from the start.
THE MARINADE
A rich, smoky BBQ marinade — applied in our butchery and left to work into the meat. It gives you a deep, caramelised glaze when the ribs hit heat, and keeps the meat moist and basted throughout the cook. No prep needed on your end. Season with a little extra flaked salt if you like, but these are genuinely ready to go straight from the fridge to the grill.
COOKING YOUR RIBS
Low and slow is always the right answer for ribs — the connective tissue needs time and heat to break down into the silky, yielding texture that makes them worth eating. Don’t rush them on high heat or you’ll tighten the meat before it has a chance to relax.
On the barbecue — the best method:
Set up your barbecue for indirect cooking — coals to one side, ribs on the other. Cook for 20–30 minutes over indirect heat, turning regularly, until the meat has pulled back from the bone ends and the marinade has darkened and caramelised. Move over direct heat for the final 3–4 minutes for a sticky, charred finish. Keep a close eye — the marinade catches quickly over direct flame.
In the oven:
Preheat to 180°C / 160°C fan. Place the ribs in a roasting dish and cover loosely with foil. Roast for 40–50 minutes until the meat is tender and pulling away from the bone. Remove the foil, baste with any juices in the bottom of the dish, and return to the oven uncovered for a final 10 minutes to set the glaze. Rest for 5 minutes before serving.
In the slow cooker:
Place the ribs in the slow cooker — no liquid needed, the marinade provides enough moisture. Cook on low for 6–8 hours until fall-apart tender. Finish under a hot grill for 5–8 minutes to caramelise the outside. This method gives you the most tender result of the three.
In the air fryer:
180°C for 25–30 minutes, turning halfway through. The outside caramelises well and you get a good sticky glaze without needing the oven or barbecue. Check the meat is pulling away from the bone before serving.
WHAT TO SERVE WITH THEM
Ribs are a hands-on meal — plan accordingly. Coleslaw is the obvious partner and it’s obvious for good reason. Corn on the cob. Proper skin-on chips or wedges. A green salad if you want to pretend you’re being healthy. Our Grasmere Red Onion Marmalade on the side adds a sweet, tangy note that works brilliantly against the smoky marinade.
For drinks, a cold pale ale is the classic answer. An American-style IPA if you want something with more bitterness to cut through the richness. A cold cider if you want something a little sweeter alongside.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within use by on pack. Suitable for freezing — freeze on day of delivery and defrost in the fridge for 12 hours before cooking.
ALLERGENS
Contains: BARLEY.
