{"product_id":"pork-ribs","title":"USA Pork Rib Rack","description":"\u003ch2\u003eUSA Pork Rib Rack — Low, Slow, and Worth Every Hour\u003c\/h2\u003e\n\n\u003cp\u003eGood pork ribs start before the smoker or the oven ever gets switched on — they start with how the pig was raised. Our pigs live outside on the Banksia Springs property, rooting and ranging the way pigs are supposed to, which builds the fat structure and muscle texture that makes ribs worth the cook time. These are meaty ribs with good coverage on the bone — not the thin, picked-over racks that show up in supermarket trays.\u003c\/p\u003e\n\n\u003cp\u003eRibs are low-and-slow food. They don't respond to shortcuts. Give them 3 hours in the oven or 4–5 on the smoker and they come back to you with meat that barely needs the bone — it's already letting go. Sticky glaze optional; great rib flavour is not.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eWell-meated racks — not factory-thin, worth the cook time\u003c\/li\u003e\n  \u003cli\u003eNatural fat structure from outdoor-raised pigs — renders beautifully at low temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven (3-2-1 method — most reliable):\u003c\/strong\u003e Remove the membrane from the back of the rack. Season generously with your dry rub of choice (brown sugar, smoked paprika, garlic powder, salt, black pepper is a solid starting point). Wrap tightly in foil. Bake at 150°C for 2.5–3 hours. Open the foil, brush with your glaze, and return to a 200°C oven uncovered for 20–30 minutes until sticky and caramelised. Rest 10 minutes before cutting between bones.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoker \/ Kettle BBQ:\u003c\/strong\u003e Apply rub and leave uncovered in the fridge overnight. Smoke at 110–120°C with fruit wood (apple, cherry) for 4–5 hours until the bones pull back by 5–10mm. Glaze and cook for a final 30 minutes over slightly higher heat. Internal temp at the thickest point should reach 90–95°C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker + Grill Finish:\u003c\/strong\u003e Season and cook in the slow cooker on LOW for 7–8 hours. Transfer to a foil-lined tray, brush with glaze, and finish under a hot grill for 5–8 minutes per side until sticky. The simplest path to fall-off-the-bone ribs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2–3 per rack\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"500 g – 549 g","offer_id":54323312230689,"sku":"BSF-PORK-RIBS-500","price":14.7,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":54323312263457,"sku":"BSF-PORK-RIBS-600","price":17.5,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":54323312296225,"sku":"BSF-PORK-RIBS-650","price":18.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-ribs.jpg?v=1792681912","url":"https:\/\/banksiaspringsfarm.com\/products\/pork-ribs","provider":"Banksia Springs","version":"1.0","type":"link"}