Monster Pork Spare Ribs Are St Louis’ Style Big Brother:
These are great on the BBQ for those times when you have many hungry mouths to feed or simply want big thick pork belly ribs. At over 20 cm wide up to 28 cm, depending on the size of the pig, they will fill your plate not leaving you hungry. The flavour of our select pork is simply delicious, & with an excellent meat to fat ratio, the Monster Pork Spare Ribs will be moist & you can taste the meaty flavour, without being overpowered by the fat.
The fat will only add to the flavour of the meat… as they say “fat is flavour”. This is definitely a rack of pork ribs that will give great value for money, more meat per pound!
The meat on the Monster pork spare ribs is a little course that will cook up to be soft, tender & easy to bite. The meaty end of the rack where the bones are shorter is ideal for making Pork Candy Bites like the PBBE Pork Belly Burnt Ends. The pork spare ribs have good meat to bone ratio with enough fat to give the ribs added flavour & keep them moist during your cook.
How we cut & package our Monster Pork Spare Ribs is very important to us because it will give a better result in the kitchen at home or restaurant. All our preparation of our meat is done in clean, temperature-controlled cutting rooms, the meat is produced to make the product as fresh, moist & have the best natural flavour possible.
All our production facilities are BRC Approved & we are always using local herds to support local farmers with a sustainable supply chain & higher quality of pork.
The natural flavour & moisture is locked in before they are frozen so that you get the best experience possible when buying these. The vacuum-sealed pouches will prevent loss of shape & the loss of juices because we pack all the pork at a very low temperature & the vacuum pulls everything into the meat.
The pork spare ribs are vacuum sealed into individual clear recyclable pouches because the vacuum process sucks the natural juices into the meat to keep it moist & flavourful & the pouch keeps the shape of the fillet. The speed & efficiency of our process helps prevent the natural bacteria in meat from growing & this gives a much longer shelf life.
By packing them this way makes them easy to freeze & store. The recyclable clear pouches are one way we can reduce our carbon footprint by our online customers recycling responsibly at home.
Reducing our use of plastic to lower our carbon footprint for a greener future is something we are always trying to do. With this in mind, we are always looking to make multi-packs, but as the spare ribs are a good-sized portion it would not be practical to package more than one or two.
The pouches or bags we use for our vacuum packing are now generally stronger, thinner which means less volume of plastic needed in our pouches.
The clear recyclable pouches are perfect for our customers at home or in the trade to recycle responsibly. How to recycle plastic
Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand. We have a daily delivery of pigs to the production facilities from long-standing local countryside farms in Belgium & Northern France.
We are very select in which pork we use for our cuts as this will give great results every time. Our select breed of pigs gets the name Pietrain from the small village of “Pietrain” in the Wallonia region of Belgium where they mainly originated from.
As our Monster Pork Spare Ribs are a little unique in their size they will take a little longer than our normal St Louis Style Ribs. These will benefit using a good quality rub on them, as the quality seasoning will bring out the flavour of the moist meat. Before rubbing a binder over the spare ribs, you need to remove the thin membrane covering the exposed side of the ribs because it will allow the penetration of the rub into the meat.
This is simply removed by getting a teaspoon handle underneath & prising it up, before pulling off in one complete movement.
There are many recipes & ways of cooking ribs, not all of them on the BBQ. You can cook these as a piece or cut them up, marinade them before going into a pan or dish in the oven. The low n’ slow approach has always worked with ribs; it helps to get the best out of the belly meat to make it as soft as possible.
However you decide to cook these Monster Pork Spare Ribs, just have fun & enjoy sharing them with friends & family.
As we are very social, why not join us over on Social Media, we love to inspire our followers with pictures, videos & stories from our online family of customers. Don’t forget to tag us in your social media posts. #ourbrandisapromise #abrandisapromise
How to make sure that your Monster Pork Spare Ribs are cooked
- MORE INFORMATION
Monster Pork Spare Ribs Are St Louis’ Style Big Brother:
These are great on the BBQ for those times when you have many hungry mouths to feed or simply want big thick pork belly ribs. At over 20 cm wide up to 28 cm, depending on the size of the pig, they will fill your plate not leaving you hungry. The flavour of our select pork is simply delicious, & with an excellent meat to fat ratio, the Monster Pork Spare Ribs will be moist & you can taste the meaty flavour, without being overpowered by the fat.
The fat will only add to the flavour of the meat… as they say “fat is flavour”. This is definitely a rack of pork ribs that will give great value for money, more meat per pound!
The meat on the Monster pork spare ribs is a little course that will cook up to be soft, tender & easy to bite. The meaty end of the rack where the bones are shorter is ideal for making Pork Candy Bites like the PBBE Pork Belly Burnt Ends. The pork spare ribs have good meat to bone ratio with enough fat to give the ribs added flavour & keep them moist during your cook.
How we cut & package our Monster Pork Spare Ribs is very important to us because it will give a better result in the kitchen at home or restaurant. All our preparation of our meat is done in clean, temperature-controlled cutting rooms, the meat is produced to make the product as fresh, moist & have the best natural flavour possible.
All our production facilities are BRC Approved & we are always using local herds to support local farmers with a sustainable supply chain & higher quality of pork.
The natural flavour & moisture is locked in before they are frozen so that you get the best experience possible when buying these. The vacuum-sealed pouches will prevent loss of shape & the loss of juices because we pack all the pork at a very low temperature & the vacuum pulls everything into the meat.
The pork spare ribs are vacuum sealed into individual clear recyclable pouches because the vacuum process sucks the natural juices into the meat to keep it moist & flavourful & the pouch keeps the shape of the fillet. The speed & efficiency of our process helps prevent the natural bacteria in meat from growing & this gives a much longer shelf life.
By packing them this way makes them easy to freeze & store. The recyclable clear pouches are one way we can reduce our carbon footprint by our online customers recycling responsibly at home.
Reducing our use of plastic to lower our carbon footprint for a greener future is something we are always trying to do. With this in mind, we are always looking to make multi-packs, but as the spare ribs are a good-sized portion it would not be practical to package more than one or two.
The pouches or bags we use for our vacuum packing are now generally stronger, thinner which means less volume of plastic needed in our pouches.
The clear recyclable pouches are perfect for our customers at home or in the trade to recycle responsibly. How to recycle plastic
Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand. We have a daily delivery of pigs to the production facilities from long-standing local countryside farms in Belgium & Northern France.
We are very select in which pork we use for our cuts as this will give great results every time. Our select breed of pigs gets the name Pietrain from the small village of “Pietrain” in the Wallonia region of Belgium where they mainly originated from.
As our Monster Pork Spare Ribs are a little unique in their size they will take a little longer than our normal St Louis Style Ribs. These will benefit using a good quality rub on them, as the quality seasoning will bring out the flavour of the moist meat. Before rubbing a binder over the spare ribs, you need to remove the thin membrane covering the exposed side of the ribs because it will allow the penetration of the rub into the meat.
This is simply removed by getting a teaspoon handle underneath & prising it up, before pulling off in one complete movement.
There are many recipes & ways of cooking ribs, not all of them on the BBQ. You can cook these as a piece or cut them up, marinade them before going into a pan or dish in the oven. The low n’ slow approach has always worked with ribs; it helps to get the best out of the belly meat to make it as soft as possible.
However you decide to cook these Monster Pork Spare Ribs, just have fun & enjoy sharing them with friends & family.
As we are very social, why not join us over on Social Media, we love to inspire our followers with pictures, videos & stories from our online family of customers. Don’t forget to tag us in your social media posts. #ourbrandisapromise #abrandisapromise
How to make sure that your Monster Pork Spare Ribs are cooked
- HOW TO COOK & RECIPES FOR MONSTER SPARE RIBS