Tulip Pork Spareribs – saucy, succulent and ready for summer

With summer on the horizon, BBQ-style meats are back in their element. And while pork ribs are a crowd pleaser at any time of year, there’s something about warmer days, cold drinks and a plate piled with saucy ribs that just works.

Tulip Pork Spareribs are a classic sparerib, lightly brined to help retain a moist, succulent bite. They’re ready for venues to make their own – add a favourite sauce, glaze or seasoning and take them in whatever direction suits the menu.

We’ve seen these ribs taken in plenty of different directions in kitchens. There are the classics – sticky BBQ ribs with chips, slaw and corn – alongside smoky, spicy versions with a little heat. We’ve also seen them given a Korean-style spin with gochujang, sesame and spring onion, or taken to the sweeter side with honey soy and maple bourbon.

And they don’t always have to land on the table as a full rack. We’ve seen individual ribs piled high for sharing, added to mixed grills and loaded onto barbecue platters alongside other meats and sides.

For pubs, clubs and bars, that versatility gives the ribs plenty of scope across the menu. A full rack makes a generous main and gives venues plenty of room to make the dish their own. Pork ribs can slot into summer specials, game-day menus, beer-garden feeds and group dining menus, or stay on the menu year-round.

Versatile, easy to put your own stamp on and made for getting a little messy, Tulip Pork Spareribs are a natural fit for summer menus – just add your favourite sauce and enjoy the applause. Ready to get ribs on the menu? Get in touch with the RTC Foods Innovation team to find out more about our foodservice range and arrange an on-site visit at your venue.