Mega Rack of Pork Ribs

Unsure about the difference between Pork Belly and Ribs? Well, this is a fusion of both. Essentially, when we transform a Pork Belly into a St Louis-style rack of Ribs, we make cuts like this and then remove the Belly Meat from the top. With these hefty cuts, we’ve kept the Belly meat intact to create Mega Pork Ribs!

Personally, I adore these ribs when they’re kept with the skin on, allowing for that delightful crackling. However, if I’m aiming to infuse them with flavour, then these skinless racks are ideal. Simply score through the fat to your desired depth, enabling excellent flavour absorption, optimal fat rendering, and the development of a wonderfully addictive bark.