Description
THE PORK
The belly is one of the most well-marbled cuts on the pig — layers of fat and meat running through each slice that render slowly during cooking, keeping the rib moist and giving the marinade something to work with. Ours comes from pork sourced from the Lincolnshire Pork Company, raised to high welfare standards here in Lincolnshire. Our butchers prepare and marinate each batch on site at Grasmere Farm before it reaches you.
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 basted and moist throughout the cook. No seasoning needed on your end — these are genuinely ready to cook straight from the fridge.
COOKING YOUR KING RIBS
King ribs are a forgiving cut — the bone and fat protect the meat during cooking and there’s enough substance to them that they handle most cooking methods well. The one thing they need is time. Don’t rush them on high heat or the outside catches before the meat has cooked through to the bone.
On the barbecue:
Set up for indirect cooking — coals to one side, ribs on the other. Cook over indirect heat for 25–30 minutes, turning regularly, until the meat has pulled back slightly from the bone ends and the marinade has darkened and caramelised. Move over direct coals for the final 3–4 minutes for a sticky, charred finish. Watch them closely over direct heat — the marinade catches quickly.
In the oven:
Preheat to 180°C / 160°C fan. Place the ribs in a roasting dish and cover loosely with foil. Roast for 40–45 minutes until the meat is tender and pulling back from the bone. Remove the foil, baste with the juices from 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 additional liquid needed. Cook on low for 6–8 hours until the meat is completely tender and beginning to fall from the bone. Finish under a hot grill for 5–8 minutes to caramelise the outside. This method gives the most tender result of the three and works particularly well for the 2kg pack when you’re cooking for a crowd.
In the air fryer:
180°C for 25–30 minutes, turning halfway through. The outside caramelises well and the meat stays juicy. Check the meat is pulling back from the bone before serving.
WHAT TO SERVE WITH THEM
King ribs are hands-on eating — plan accordingly. Coleslaw alongside is essential. Corn on the cob, skin-on chips or wedges, and a green salad if you want something fresh alongside the richness of the ribs. Our Grasmere Red Onion Marmalade works particularly well as a side — the sweetness and acidity cut through the BBQ marinade cleanly.
For drinks, a cold pale ale or an American-style IPA alongside cuts through the richness. A cold cider works just as well and suits the occasion.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within use by on pack. Suitable for home freezing — freeze on day of delivery and defrost in the fridge for 12 hours before cooking.
ALLERGENS
Contains: BARLEY.
