We cure these ribs naturally prior to marinading them and smoking them over beech wood in our heritage smokehouses.
Can be cooked on a bbq, in the oven, as a trivet, or in a bean stew.
Layer a roasting tin with green savoy cabbage leaves and place the ribs on top. Cover ribs and cabbage leaves with par boiled potatoes. Drizzle with extra virgin olive oil and place in the oven for a slow roast for approximately 90 minutes occasionally basting.
£12.95 per whole rack.