Berkshire Pork Ribs (Plain)

Description

Our succulent pork ribs come from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, with Joe and the team ensuring they’re raised on a strict feeding program for premium quality. These ribs are tender, juicy, and full of rich flavour, perfect for slow cooking, grilling, or barbecuing to create mouth-watering, fall-off-the-bone meals. Prepared fresh by P. Princi Butchers, proudly continuing our tradition of excellence since 1950.

Price

$26.00

Sale Sold out

Weight

1kg 2KG

Quantity

Optional Add - Ons

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices

$15.00

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Cooking Guide

Plain Pork Ribs

Serves 2–4 | Prep: 10 min + Cook: 2.5–3 hrs

01 Prepare The Ribs 02 Preheat Oven 03 Cook Low And Slow 04 Optional Finish For Caramelisation 05 Rest & Serve

Take 1 rack of plain pork ribs (1–1.5 kg), remove the membrane, and pat dry. Rub with olive oil and season with salt and pepper, or coat with your favourite marinade (BBQ, Asian, or Herb & Garlic) and refrigerate 2 hrs to overnight.

Set oven to 150 °C fan-forced.

Place ribs on a tray, cover tightly with foil, and roast for 2.5–3 hrs until tender and meat starts pulling from the bones.

Remove foil, brush with extra marinade or BBQ sauce, and roast uncovered at 220 °C for 10–15 minutes.

Let ribs rest 5 minutes before slicing. Serve with your favourite sides.

FAQ

Your questions, answered.

Where are your pigs sourced from?

At P. Princi Butchers, we’re proud to offer pork from Berkshire pigs that are raised free-range. Sourced from trusted farmers in the Mt Barker region of Western Australia, these pigs benefit from a clean environment and ideal farming conditions, producing rich, full-flavoured, and tender pork.

How long will fresh pork last in the fridge?

Fresh pork should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can pork be frozen?

Yes, pork can be frozen. Wrap each cut tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight before cooking to preserve flavour and texture

How do I get perfect pork crackle?

Score the skin and dry it completely. Rub with coarse salt, then roast at 220–240°C to start the crackling. Lower the oven to 160–180°C to cook through. Let it rest before serving for a crisp, crunchy finish.