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Organic Pork Belly Spare Ribs

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Organic Pork Belly Spare Ribs from rare-breed Organic Pigs. These ribs are perfect marinated, or grilled on the barbecue. 

Ian, one of the farmers and owners here at Gazegill fancies himself as a bit of a pro in the kitchen... here is his recipe for Sticky Belly Pork Ribs.


  • Plum or damson jam
  • Bunch of Spring Onions
  • Sesame Seeds
  • Fresh Red/Green Chilli
  • Dark Soy Sauce
  • Rice Wine Vinegar (not essential, can use white wine instead)
  • Olive Oil
  • Chicken Stock

1 - Put some olive oil in a heavy pan on medium heat and add belly slices to pan, place lid on.

2 - Turn when browned ensuring any moisture is allowed to escape. As a guide, these need about 15 mins each side.

3 - Meanwhile, mix some Jam with 4-5 tbsp Soy Sauce, a glug of rice wine vinegar (or white wine), 50ml Chicken Stock, and mix to a runny, but sticky consistency.

4 - When Ribs are cooked, add sauce to Ribs in the pan and sprinkle over Sesame seeds. Ensure Ribs are all coated and cook for an additional further 20-30 minutes to allow the sauce to coat the Ribs.

5 - When cooked, add a liberal amount of chopped Chilli and Spring Onion.

6 - Serve and enjoy!

Tip: If you’d like to serve these on the Barbecue, allow the Ribs to cool after cooking, add the Chilli and Spring Onion, and reheat the Barbecue until piping hot.

Gazegill Organics
Product Code:

Award Winning, Great Tasting, Organic Meat, Raw Milk & Deli