Baby Pork Back Ribs Full Case - (10kg)
Baby Pork Back Ribs Full Case - (10kg)
In stock
ITEM NUMBER
P101X
5
Description
Small sized back ribs. About 10kg in a case, approx. 14～16 ribs in total. (Frozen)
| SKU | P101X |
|---|---|
| CONTENTS | 10.00kg |
| UNIT PRICE | ￥2,239 / per 1kg |
| Country of origin | One of the following countries: (Country of origin will be specified on the product package.) Austria Chile |
| RAW MATERIALS | Pork |
| PACKAGING AND HANDLING | Frozen（below -18℃） |
Allergens contained in this product (7 specified raw materials)
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
Description
One of our biggest sellers. Once you've gotten a taste for these it's hard to live without. Claimed by many to be the best ribs in Japan. Length is about 30-32cm, Width is about 7cm. One rib is exactly 500g which is on the small side. About 10kg in a case, approx. 14～16 ribs in total.
Serving Suggestion
Thawing
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review
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Excellent Ribs192024/01/17Gender: 男性I've been buying these ribs for my restaurant for over 3 years now and they are a huge hit with the customers. I rub all spice on them and then pressure cook for 40mins. Take out, BBQ sauce on the top and grill for 2 minutes !
Highly recommended. -
Easy pleasingNikushokuman2022/12/06These are excellent (a somewhat small rack but reasonably so for the bruce) ribs that are so easy to prep, and delicious.
EX recipe
Rubber set OT
Wrap WELL in slightly OILED ALUMINUM FOIL.
Bake at 160 for 90 minutes.
Remove, brush 1 side with sauce and roast sauce-side-up for 10 min.
Remove, brush the other side with sauce and roast sauce-side-up for 10 min.
Remove and enjoy!
1 point, from a friend who’s been doing ribs professionally and successfully for 35 years. For pork, fall off the bone tender is over cooked. I tender agree with him. (Sorry but I had to.)
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Great in the Pressure Cooker, Too!Richard Donahue2017/12/05I love these ribs. I get them often, and they never fail to please. Ideally I refrigerate them overnight after applying a rub (MG has a great one!) then throw them on the BBQ, but if I'm pressed for time they are great coming out of the pressure cooker and then broiled with a bit of BBQ sauce.
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