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Charcoal Smoked Pork Ribs

Smokey Tomato BBQ SauceLocally sourced Swannington pork ribs are first wood smoked, then slowly ...

Smokey Tomato BBQ Sauce

Locally sourced Swannington pork ribs are first wood smoked, then slowly braised in a tomato-based BBQ sauce. The perfect addition to your summer BBQ, or a week-night treat.

Chef recommends serving with crunchy coleslaw

 

INGREDIENTS

Pork Ribs, Tomatoes, Tomato Ketchup (Celery), White Wine Vinegar (Sulphites), Salt, Brown Sugar, Soy Sauce (WheatSoya), Smoked Paprika, Dijon Mustard (Sulphites), Garlic, Chilli, Black Pepper, Thyme, Xantana.

 

Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

 

COOKING INSTRUCTIONS

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 190°C / Fan 180°C / Gas Mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 18-20 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving.

FROM FROZEN

Preheat oven to 190°C / Fan 180°C / Gas Mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 36-38 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.

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