Slow-Smoked Pork Ribs over Hickory Wood 720-750g

These pork ribs are slow-smoked for a full 4 hours over real hickory wood, the classic hardwood used in traditional American BBQ for its deep, bold smoke flavour and rich savoury aroma.

 

Each rack is hand-trimmed, massaged with mustard, and coated in our house dry rub, then smoked low and slow so the hickory smoke penetrates deep into the meat — not just on the surface.

 

We do not boil, steam, or wrap our ribs, and we do not hide them under sauce.

This is proper BBQ: clean smoke, natural pork flavour, a firm bark, and a juicy, tender bite — not mushy, not greasy.

 

After smoking, the ribs are rested, carefully chilled, and vacuum-sealed to lock in flavour and moisture, giving you restaurant-quality ribs at home with perfect consistency.

 

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🔥 Why Hickory Wood

• Deep, authentic BBQ smoke flavour

• Strong aroma that pairs perfectly with pork

• Traditional choice for real smoked ribs

• Clean smoke without bitterness

 

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🍖 Portion

• Whole smoked rack

• Approx. 720–740 g cooked weight

 

Ideal for sharing — or for serious rib lovers.

 

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🔥 Reheating Instructions (Ready to Eat)

 

These ribs are fully cooked and ready to eat.

No further cooking is required — just reheat and enjoy.

 

✅ Best Method (Recommended) – Water Bath

• Keep ribs sealed in the vacuum bag

• Submerge in hot water (70–80°C)

• Heat for 15–20 minutes

• Open bag and serve immediately

 

Best method for juiciness and texture.

 

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✅ Oven Method

• Remove ribs from vacuum bag

• Wrap loosely in foil

• Reheat at 150°C for 15–20 minutes

 

Optional: finish briefly on the grill for extra bark.

 

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⚠️ Microwave (Fast Option)

• Remove ribs from vacuum bag

• Place on a plate and cover loosely

• Heat in short intervals until hot

 

Fast, but texture is best with water bath or oven.

 

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ℹ️ Important Notes

• Product is fully cooked

• Do not cook again

• Do not microwave in the vacuum bag

• Add sauce after reheating if desired