Back ribs

Key features

Pork back ribs come from the upper part of the hog’s ribs, near the backbone. They’re shorter and meatier than side ribs (also called spare ribs) and contain less fat.

• Flavour
  Back ribs offer rich, juicy flavours that complement a variety of marinades and spicy seasonings.
• Texture
  Back ribs are renowned for their tenderness – especially after slow, prolonged cooking – and meat that separates easily from the bone.
• Usage
  Pork ribs are ideal for several different cooking methods, including smoking, grilling, braising and oven cooking.

Cooking techniques

• Grilling
  Ideal for barbecues, pork ribs can be grilled over medium-high heat. They can be coated with barbecue sauce during the last few minutes of cooking for well‑caramelized ribs. Wrapped in aluminum foil and cooked over indirect heat on high for 5 hours, then brushed with sauce and cooked over direct heat for 20 minutes.
• Oven cooking
  Pork ribs can be cooked slowly in a low-temperature oven to ensure maximum tenderness. Using a marinade or spice rub before putting them in the oven can add greater depth to the flavour. Wrap in aluminum foil, in a 325°F oven for 3 to 4 hours OR boil in seasoned water for about an hour, then grill on the BBQ for about 5 to 6 minutes per side.
• Braising
  This method involves cooking pork ribs in an aromatic liquid at a low temperature. The result is extremely tender meat that easily falls off the bone. Cut into pieces, rub with spices, then slow cook on low for 6 hours. Back ribs
• Smoking
  Smoking at low temperatures for several hours develops a deep, smoky flavour and keeps the meat tender and juicy.