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Smoky BBQ Spare Ribs

Everyone loves finger licking sticky ribs! This super easy recipe is guaranteed to have the neighbours peeking over the fence. Like any good barbecue recipe, it is essential that you cook based on temperature rather than time. These timings are for guidance only - use a meat probe for best results. Recipe by Keith Cooks.

Smoky BBQ Spare Ribs

Everyone loves finger licking sticky ribs! This super easy recipe is guaranteed to have the neighbours peeking over the fence. Like any good barbecue recipe, it is essential that you cook based on temperature rather than time. These timings are for guidance only - use a meat probe for best results. Recipe by Keith Cooks.

  • Serves: 2
  • Prepare: 10 Minutes
  • Cook: 2 Hours
  • Difficulty: Easy

WHO IS THE ORGANIC BUTCHERY?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Ingredients

  • 500g organic spare ribs
  • american style mustard
  • 1tbsp salt
  • 1tbsp cracked black pepper
  • 1tbsp garlic powder
  • 200ml bbq sauce
  • 150g brown sugar
  • 100ml red wine vinegar

Method

  1. Set up your bbq/smoker with a generous amount of lumpwood charcoal and light some firelighters. As the coal begins to catch, add some smoking wood to your bbq (cherry wood gives your meat a lovely colour and flavour). Set your bbq for indirect heat, close the lid and allow the smoke to reach 100-110ºC
  2. To make a simple meat rub, add salt, pepper and garlic powder to a container and mix everything together. Lay the ribs meat side down and slide a finger under the membrane that cover the underside of the ribs. Apply a light coat of mustard to the both sides of the ribs then apply your meat rub all over (you can also use shop bought if you have one you like)
  3.  Insert a meat probe to the thickest part of the meat and set the thermometer to 73ºC/165ºF. Lay the ribs on the grill over indirect heat and close the bbq lid. When the ribs reach the internal temp of  73ºC, remove from the grill and wrap with tin foil. Mix the bbq sauce, vinegar and brown sauce together then pour over the ribs
  4. Return the foil covered ribs to the bbq and smoke until internal temp reaches anywhere between 90-120ºC. Your ribs will be cooked, you just need to let them braise in the bbq sauce to ensure the meat falls of the bone
  5.  When the ribs are cooked, remove from the foil packed and slice them into individual ribs
  6. Plate them up and prepare to get messy
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WHO IS THE ORGANIC BUTCHERY?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Frequently asked questions

  • Organic meat, not just organic ribs, in our opinion tastes better than conventionally farmed meat. Organic meat truly tastes how meat should taste, full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and it’s slow growth to full maturity. Sadly, we have become accustomed to the bland offerings of mass-produced meat but when you taste organic meat you will never go back to the flavourless stuff again.

  • Our ribs are award winning, with our beef short ribs winning gold with Taste of the West. Cut from between the flank and brisket on the lower side of the beef carcass, beef short ribs are a real treat that you may not have experienced before. Meatier and heartier than their porky counterparts, Coombe Farm Organic's short ribs are perfectly layered with thick marbled meat and soft melting fat. The classic cut rib is shorter and stockier than the alternative Jacob's ladder cut.

  • Organic ribs are meaty, moist and moreish. Well known as a deep-south barbecue favourite or a sticky-fingered Chinese classic, organic spare ribs are a versatile cut packed with juicy flavour. Running from the shoulder of the carcass to the belly, pork ribs cut through lots of hard-working muscles and as a result have hearty and robust texture. We think a whole sheet of ribs sizzling on the barbecue is something quite spectacular, slather with your favourite barbecue sauce, cook for a few minutes on the first side until just starting to brown, then turn and brown the other side. Baste then turn again, repeating the process to build up a deliciously crisp crust of sauce without blackening it. It'll take about half an hour in total. Alternatively, cut your ribs into individual bones, cover in foil and oven cook them for a couple of hours in a sauce of chilli, soy, ginger and garlic. They'll be falling-off-the-bone tender.