King Pork ribs x 4

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw-bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on-site at Greendale Farm Shop, where a wide selection is available to our customers every day.

King Ribs are cut from the lower portion of the animal, and are larger in size than the more widely-known Spare Ribs.

If you plan to barbecue your King Ribs, you may wish to simmer them in boiling water for about 40 minutes the day before. Then, if left to steep overnight in your choice of marinade, they can be barbecued or grilled the next day in about 15-20 minutes.