Pork shoulder ribs are the first four ribs taken from the bottom of the shoulder, with the muscle still attached.
Ideal for low & slow cooking.
Place in a deep baking dish with approximately 1 cup of stock/water. Seal tightly with foil. Bake at 140C for 3 hours or until tender. Then remove foil and increase the oven temperature. Add your favourite sauce (we love Sweet Baby Ray’s Hickory and BBQ Sauce – click link & add to your cart) and caramelise in a hot oven.
Click here for rubs and sauces that love Low & Slow cooking!
RYUKYU BERKSHIRE CROSS PORK
pronounced; ri-yu cue
History – Black Berkshires are considered a heritage breed and can be traced back to the 1600’s in England.
Centuries ago a small number of Black Berkshires were gifted to the Kingdom of Ryukyu (modern day Okinawa) – the Japanese called these pigs Kurobuta pigs (Black Pig).
When our farmer bought his first 50 Berkshire pigs over 15 years ago, they were DNA tested and it was found they all held the Oriental Kurobuta gene – hence the name Ryukyu which is a nod to these pigs heritage.
About this breed – The Black Berkshire originated from a much cooler climate. To ensure the environmental sustainability of the breed, the Berkshire Boar has been crossed with a Large White/Landrace Sow, which is a breed better suited to Australia’s unique climate.
This is also referred to in the industry as a Berkshire Cross (or Berkshire F1).
Eating Quality – Berkshires are renowned for their superior meat quality and often described as the ‘wagyu’ of pork. Their genetics results in a pork product with high intramuscular fat. The fat composition is soft, white and full of flavour and it is these attributes that result in meat with rich texture that is juicy, sweet flavoured & tender.
Farmed direct from the Byron Bay Hinterland in Northern New South Wales, these animals have been raised in an ethical and respectful, stress free environment.
HGP & Antibiotics Free