All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Bone-in ribs from the plate. Braise, smoke, or slow cook. Rich, fall-apart meat on the bone.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Beef spare ribs are cut from the plate or chuck. They are rich, fatty, and loaded with connective tissue. Served cross-cut (Korean style) or English cut (long on the bone).
Tip: Salt spare ribs the night before. The salt draws moisture in and seasons deep, and the surface dries out which builds a better crust.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000753 - Beef, spare ribs (short ribs), bone-in, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
240kcal
Energy per 100g
240 kcal
1010 kJ • typical average
Protein18.2g
Complete protein. All essential amino acids present.
Total Fat18.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium70mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy240 kcal / 1010 kJ▼
Total energy from protein, fat and carbohydrates.
Protein18.2 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat18.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated7.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium70 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.05 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.8 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.7 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Braise at 150°C for 3-4 hours, or smoke at 110°C for 6-8 hours. Always low, always slow.
Seasoning
Salt the night before for best results. Pepper heavily. For BBQ: Texas rub. For braise: herbs, garlic, wine.
Internal Temperature
Pull at probe-tender, around 95°C. Bones should wiggle freely and meat pulls off cleanly.
Resting
Rest in braising liquid 20 minutes. For smoked: wrap and rest 30 minutes.
Recipe Suggestions
Recipes
01
Red Wine Braised Beef Spare Ribs
▼You'll Need
4 English-cut beef spare ribs (300g each)2 tbsp beef tallow2 onions, diced3 carrots, diced3 celery, diced6 garlic cloves2 tbsp tomato paste600ml red wine500ml beef stock3 sprigs thyme2 bay leavesFlaky salt and pepper
Method1Season ribs heavily the night before. Bring to room temp before cooking.
2Sear in tallow on all sides in a heavy pot until deep brown. Remove.
3Sweat onion, carrot, celery, garlic until softened. Add tomato paste, cook 2 minutes.
4Add wine, reduce by half. Add stock. Return ribs. Add thyme and bay.
5Cover. Braise at 150°C for 3-3.5 hours until probe-tender. Rest in liquid 20 min. Serve with mash.
Tip: Braise these a day ahead. The flavour develops overnight and you can skim the chilled fat easily.
02
Smoked Beef Spare Ribs (Texas Style)
▼You'll Need
4 English-cut beef spare ribs (300g each)2 tbsp coarse salt2 tbsp cracked pepper1 tbsp garlic powderApple juice to spritz
Method1Trim silver skin. Mix rub. Coat ribs heavily. Rest 1 hour.
2Set smoker to 110°C with post oak or hickory.
3Smoke 4 hours. Spritz every hour after hour 2.
4Wrap in BBQ paper at 70°C internal. Return to smoker.
5Pull at 95°C probe-tender. Rest wrapped 30 minutes. Slice between the bones.
Tip: BBQ spare ribs are measured in feel, not clock. Probe when they look right. Ready is ready.
03
Sticky Asian Glazed Spare Ribs
▼You'll Need
1.5kg Burnham Grazing spare ribs4 garlic cloves, crushed1 thumb ginger, grated4 tbsp hoisin sauce4 tbsp soy sauce3 tbsp honey2 tbsp rice vinegar1 tbsp sesame oil1 tsp Chinese five spiceSesame seeds and sliced spring onion to serve
Method1Whisk all marinade ingredients. Coat ribs heavily.
2Cover and roast at 150 degrees C for 2.5 hours until tender.
3Crank the oven to 220 degrees C. Brush ribs with the reduced pan sauce.
4Roast uncovered 15 minutes until sticky and caramelised. Brush again halfway.
5Top with sesame seeds and spring onion. Serve with steamed rice.
Tip: Marinate overnight if you can. The flavour penetrates deeper and the glaze sticks better when the ribs hit the oven.
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