Black Pork Spare Ribs

Our premium black pork spare ribs are sourced from free-range black hogs raised in ecological mountain areas. The hogs grow naturally for around 365 days on high-quality grain feed, delivering dense, flavour-rich meat without unpleasant earthy aftertaste. Only the premium 5-8th rib sections are selected, processed within two hours after slaughter and treated with 48-hour low-temperature aging to boost tenderness. Each rack is precisely trimmed to remove excess fat, featuring generous meat coverage and relatively small bones with zero bone fragments. This original-cut, non-water-injected pork brings genuine deep pork flavour, perfectly suited for braising, barbecuing, stewing and stir-frying for family dinners, weekend feasts and commercial kitchen applications.

Key Features

• Sourced from free-range mountain black hogs, grain-fed for full-bodied natural meat flavour
• hand-picked premium rib sections, rich meat coverage with small bones, meticulously trimmed of surplus fat
• Strict post-slaughter processing within 2 hours, 48-hour cold-aging for enhanced tender texture
• Original whole cut, no water injection, no broken bone fragments, clean and consistent quality
• Firm meat texture, juicy and succulent after cooking, minimal muddy or gamey notes
• Extremely versatile for multiple cooking styles: braised ribs, soup-stock stew, grilled barbecue ribs and stir-fried dishes
• Suitable for daily home cooking, holiday family gatherings, restaurant and catering usage
• flash-frozen right after processing to lock in fresh-slaughtered quality and original nutrition

Cooking Suggestions

Thaw the ribs under cold water or inside refrigerator. Blanch in cold boiling water and skim off surface foam before rinsing clean. For braised sweet-and-sour ribs: simmer with sauce until tender then reduce sauce to glaze. For soup: pressure cook for 15-20 minutes together with corn, carrots and vegetables for nourishing broth. For barbecue, marinate thoroughly then roast until caramelised. Fully cook pork to safe internal temperature before serving.

Storage Instructions

Keep frozen continuously at -18°C or below. Avoid repeated cycles of thawing and refreezing. Once defrosted, cook promptly; do not store thawed raw ribs in refrigerator for long periods.