Oxford Sandy & Black Pork Ribs

Authentic Ribs for Low & Slow Cooking

These are proper, full-sheet pork belly ribs straight from our outdoor-raised Oxford Sandy & Black pigs. Leaving the sheet whole allows the meat to roast slowly in its own natural juices, resulting in melt-in-your-mouth tenderness. Leave whole for an impressive BBQ centerpiece or easily chop between the bones into individual ribs before cooking!

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

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Why You’ll Love Them

• Full Sheet Cut: Deep, fleshy belly ribs that hold maximum juice and flavor during long bakes or smokes.

• Rich Rare-Breed Fat: Renders down beautifully to baste the meat naturally as it cooks.

• Versatile: Smoke as a full rack, slow-roast in the oven, or chop into single ribs for sticky braises.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Best Cooking Method: Remove the thin membrane on the back of the rack if present. Season generously with a dry rub. Wrap tightly in foil with a splash of apple cider or juice, and roast low and slow at 150°C for 2.5 to 3 hours until tender. Coat with BBQ sauce and finish under a hot grill or on the BBQ for 10 minutes to glaze.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.