Our pork spare ribs are incredibly tasty and easy to cook. Cut from the belly, they have a marbling of fat running through them which adds a great depth of flavour during cooking. Ribs call for sticky glazes − think honey, BBQ sauce and sweet chilli marinades. For fall-off-the-bone ribs, we recommend boiling these first for 30 minutes before finishing with their marinade in a pan or under the grill. Our free-range pork is reared outside all year round by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment means exceptional tasting pork. We hand-butcher to order and deliver all our meat fresh so it can be frozen.
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hello@fieldandflower.co.uk
