From our Sandbach counter
Pork Ribs
£4.75
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Pork ribs are a barbecue and slow-cooking favourite, ideal for relaxed weekend meals and sharing with family or friends. Available from The Butcher’s Blade in Sandbach, Cheshire, they can be seasoned to suit smoky barbecue flavours or a simple savoury roast.How to cook: Follow a trusted recipe and the product’s instructions. Slow cooking can help make ribs tender, while finishing on a grill or barbecue can add colour and flavour. Ensure the pork is thoroughly cooked before serving.Serving ideas: Pair with slaw, corn on the cob, potato wedges or a fresh salad. Serve with your favourite suitable barbecue sauce if desired.For pork ribs from your local Sandbach butcher, choose them for barbecue season, game-day food or a hearty weekend dinner. Check the packaging for storage and cooking advice.
Pork Ribs from The Butchers Blade in Sandbach. A choice for a meal where the cut and cooking method matter as much as the accompaniments. Ribs can work in very different dishes depending on the particular product, from a covered braise to a preparation intended for the grill. Check the description before deciding how to cook them; not every rib cut suits the same approach.
Choosing for your meal
Allow for bone when thinking about portions, and confirm the selected weight or quantity. Check whether any preparation or flavouring is stated, rather than assuming a marinade is included. Ask Lee which method suits this cut if you are deciding between slow cooking and grilling. Use the product instructions and a suitable recipe for the exact format.
Serving ideas
For a relaxed sharing meal, try potatoes, a crisp salad or vegetables. For a braise, choose sides that make the most of the cooking sauce. Any glaze, sauce or accompaniment is separate unless the listing says otherwise. Give yourself enough preparation time and check that the meat is safely cooked; surface browning alone is not a reliable guide.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Pork Ribs
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Low, slow, then sticky
Cook the ribs covered at a low heat until tender, then brush with BBQ sauce and finish hot so the glaze caramelises.
What goes with it?
Corn on the cob, slaw and fries. A Zinfandel, a craft lager or a cola.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.