Baby back ribs (Frozen)

In the hills of Bath, we rear our heritage breed Gloucester old spots exclusively outside on our 37 acre site. Unlike intensively reared pork, GOS have marbled fat running through the meat which prevents the meat from drying out during cooking and maintains exceptional juiciness. By rearing our pigs slowly, we increase both the welfare of the pig and the quality of the meat. Slower growing outdoor reared pork has higher micronutrients such as vitamin D and E as well as a greater depth of flavour. We also believe all pigs should be given the space and environment to display their natural behaviours of rooting and wallowing. We believe in small scale farming which produces high welfare and low food mile meat. From the belly of the pig, these ribs have marbled fat running through which creates deep flavour and juiciness. To cook, marinade ribs in the dry- rub of your choice and cook low and slow for perfect tender and juicy ribs, perfect for BBQs!