Cut from our home cured pork belly ribs these make a rich stock for soup. Also known in some parts of the country as a "Sheet Ribs". The meaty ribs on the bone provide marrow that offers any stock a great depth of flavour. After boiling, the meat will fall from the bone. The tender ham can be finely chopped and added to the soup. Alternatively the ribs can be roasted after boiling and are ideal for a supper time snack. Great when served with a sticky BBQ sauce
Place the ham ribs and vegetables in a deep pot or slow cooker and add sufficient water to cover the meat and any vegetables. Rustic root vegetables such as carrots, leeks, onion and potatoes are ideal. Bring to the boil and then reduce the heat and allow to simmer for a minimum of 2 hours. Use a sieve to drain off the stock and allow the meat to cool.