back ribs

back ribs

€8,20
€16,40/kg
Tax included. Shipping calculated at checkout.
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  • 500g back ribs, vacuum packed
  • Homemade
  • Freyberger's Plus Guarantee
  • Lean and tender
  • Perfect for Low and Slow BBQ

Our back ribs will last for at least 5 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We source our pork from the Nuremberg metropolitan region. To ensure the best possible quality and guarantee of origin, we slaughter our pigs at our uncle Hans Rössner's in Uehlfeld. He sources the pigs from farmers in his immediate area.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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back ribs

only available to buy from us

Back Ribs - the BBQ Holy Trinity

With the triumph of the BBQ from America, cuts of meat that were forgotten or completely unknown have become fashionable. The back rib is one such cut of meat. Previously cooked as small meat, it is now probably the most popular rib.

Where is the back rib?

The beef back rib is cut from the rib attachment on the backbone of the animal. The ribs are about 5 to 8 cm high. So the pork ribs are cut from the pork back of the animal. These ribs or Leiterle are removed at the level of thepork back . Therefore the more tender and lean pork ribs. In contrast to the St. Louis Cut Ribs.

ribs from our own cutting

Your Freyberger cuts up his own pork. For this reason, we only have a limited number of back ribs on offer each week. To remedy this situation, we have our freezer box . In this you will almost always find our usual Freyberger quality, Fresh Frozen, available.

Other names

The term back ribs comes from America, that's what they're called there. But we've had ribs for a long time. However, they have other names here. A common name is Leiterle, for example. Sometimes we also use cartridge belts for the figurative Leiterle. said.

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Preparation of the Back Ribs

Beef back ribs can be prepared using two different methods in the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should allow 4 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, they should take 2 hours. The silver skin on the inside must be removed. If you forget to do this, it will become tough and dry. Unlike beef, the skin on pork does not need to be removed with a knife. It can simply be peeled off.

The right finish

As with all ribs, it is important to coat the ribs with a thick, sweet BBQ sauce and glaze them after the actual cooking process. Only then will you achieve a typical American BBQ taste.

Customer Reviews

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S
Selina H.
Einfach super lecker

Wir haben die Ribs nun das 2x an Silvester gegrillt - einfach ein Traum! Haben sich ohne Hilfe von dem Knochen gelöst! Immer wieder gern!

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