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Meaty Baby Back Ribs from Free-Range Duroc Pigs for Sticky Oven Ribs, Summer Barbecues and Match-Day Feasts
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Meaty baby back ribs from free-range Duroc pigs raised outdoors in Spain. Slow-roast them until the meat falls off the bone, then glaze and finish in a hot oven or on the barbecue. Order today and make ribs night the best night of the week.
Format | A 900g rack of raw baby back ribs, frozen fresh |
Origin | Heritage Duroc pork, free-range, raised outdoors in south-west Spain |
Taste | Juicy, tender meat with a rich pork flavour |
Preparation | Slow-roast for 2–2.5 hours, then glaze and finish in a hot oven or on the BBQ |
Delivery | Tracked delivery within 1–2 working days, in insulated packaging with ice packs |
Why choose baby back ribs from Private Butcher?
❌ Supermarket ribs often come from intensively farmed pigs, pre-marinated in sugary sauce that hides the taste of the meat.
✅ Ours come from free-range Duroc pigs raised outdoors in Spain, without antibiotics or added hormones. Raw, with nothing added, so you season and glaze them your way. Frozen fresh to keep them juicy.
Choose proper ribs: place your order now.
✅ Ours come from free-range Duroc pigs raised outdoors in Spain, without antibiotics or added hormones. Raw, with nothing added, so you season and glaze them your way. Frozen fresh to keep them juicy.
Choose proper ribs: place your order now.
- Heritage breed: Duroc pork, known for its marbling and juicy, tender meat.
- Free-range: raised outdoors on the dehesa oak pastures of south-west Spain, without antibiotics or added hormones.
- Meaty and tender: baby backs are cut from the top of the rib cage, so they are shorter, leaner and more tender than spare ribs.
- Your flavour: raw, with nothing added. Use a dry rub, honey and garlic, or your favourite BBQ sauce.
- Fast delivery: frozen fresh, at your door in 1–2 working days.
Why Baby Back Ribs from Private Butcher?
Free-Range Duroc Pork from Spain
Our ribs come from Duroc pigs, a heritage breed prized by chefs for its marbling and juicy, tender meat.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
That is why the meat stays juicy after hours in the oven and has a rich pork flavour you can taste.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
That is why the meat stays juicy after hours in the oven and has a rich pork flavour you can taste.
How to Cook Baby Back Ribs
Prep: defrost in the fridge overnight. Peel the thin membrane off the back of the rack and rub with salt, pepper, paprika and a little brown sugar.
Slow-roast: wrap in foil and cook at 150°C (130°C fan) for 2–2.5 hours, until the meat pulls away from the bone.
Glaze: brush with BBQ sauce or honey and garlic, then finish at 220°C (200°C fan) for 15 minutes, or on the barbecue for 5–10 minutes until sticky and caramelised.
Serve: cut between the bones and serve with coleslaw, corn on the cob and chips.
Slow-roast: wrap in foil and cook at 150°C (130°C fan) for 2–2.5 hours, until the meat pulls away from the bone.
Glaze: brush with BBQ sauce or honey and garlic, then finish at 220°C (200°C fan) for 15 minutes, or on the barbecue for 5–10 minutes until sticky and caramelised.
Serve: cut between the bones and serve with coleslaw, corn on the cob and chips.
Delivered Frozen Fresh
Our baby back ribs are frozen fresh to lock in their flavour, then delivered straight to your door.
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and make ribs night one to remember!
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and make ribs night one to remember!
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Your grandmother's butcher knew her name, her family and how she liked her Sunday roast.
Since 1990, Britain has lost more than half its high-street butchers. In their place: plastic trays, a cheerful sticker that says "British" and aisles of ultra-processed food. Cheap to make. Pays beautifully. For the supermarket, that is.
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Ivan Zymbytskyi built the service. In Ukraine, his company Karpaty Steaks offers 300+ farm products and a team of 23 trained personal meat advisers. It launched in July 2022, five months into a full-scale war (not the easiest launch, trust us), and today serves more than 10,000 families, over 2,000 of them members of its private club.
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Get a Ribeye Steak (198g)
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