Description
GHS333.00 per kg. Raw pork spare ribs are a canvas for your creativity, untreated and ready for whatever marinade, rub, or seasoning you choose to apply. Cut from the belly side of the ribcage, spare ribs are meatier and more generously proportioned than baby back ribs, with a higher fat content that keeps them moist and flavourful during long cooking. For the best results, marinate overnight, then slow-cook in the oven before finishing on the grill or braai to caramelise the glaze and add a smoky char. Alternatively, smoke them low and slow for several hours until the bark is set and the meat pulls cleanly from the bone. Try them with a honey garlic glaze, a bold Kansas City-style barbecue sauce, or a dry spice rub of smoked paprika, cumin, and brown sugar. Serve with coleslaw, potato salad, and sweet corn for a full barbecue spread. Raw spare ribs give you the control to create exactly the result you want.
Storage & handling: Keep chilled at 0–4°C. To store longer, freeze at −18°C or below. Thaw in the fridge and cook without refreezing.
