Pork Spare Ribs

These come off the belly end of the rib cage, with a good cover of meat between the bones. They want two cooks: a covered, low one to make them tender, then heat and glaze to finish. Bone in and heavy, so a kilo feeds two. They forgive an extra half hour under the cover; they do not forgive sauce that goes on too early. This is Australian pork.

Oven, barbecue or smoker. Two hours covered on low heat first, then uncover, brush on the sauce and give them twenty minutes on higher heat to glaze. The other way round burns the sauce before the meat is ready. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Rest them ten minutes, then cut between the bones. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.