Bacon Ribs


The Irish Butcher

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Bacon Boiling Ribs

We cure pork ribs with our own traditional recipe for 2/3 days and it makes the most wonderful bacon ribs.

Made with 100% Australian Pork slowly cured for succulence and a full flavour.

The best way to cook bacon ribs is to slowly simmer them for over an hour, depending on the weight. Try finishing off the ribs in the oven after glazing them with honey. Absolutely delicious finger-licking delight when properly prepared.

Serving suggestion: Try serving the ribs with cabbage, onion mash for a real classic Irish dish.

All our customers know that having meat on the bones is the way to go for better flavour & value for money. 

Vacuum sealed 1kg per pack


Cooking Method: Hob

Cooking Instructions

Hob: Place the ribs in a saucepan and cover with fresh cold water. Bring to the boil. Reduce the heat and cover the saucepan with a lid and simmer gently for 30 minutes. Carefully pour off the water and cover the ribs with fresh cold water, return to the heat and bring back to the boil. When boiling reduce the heat and simmer for 55 minutes per 500g. When cooked carefully remove the ribs from water and allow the ribs to stand for 5 minutes before serving.