All Moombra Meats Products
Beef Spare
Beef Spare
Ribs
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Bone-in beef ribs with thick meat and fat, built for low and slow cooking.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow / Braise / BBQ
TextureSticky, fall-off-bone
FatHigh
Serve90-95°C (probe tender)
Cut Overview
About This Cut
Beef spare ribs come from the lower rib cage with thick, well-worked meat and fat that bastes everything as it renders. Low and slow only. Oven: wrap tight in foil at 150°C for 3 to 4 hours, then unwrap and glaze over direct heat for 30 minutes. BBQ: indirect heat at 120 to 130°C for 5 to 6 hours, wrapping in butcher paper mid-cook. Meat should pull cleanly from the bone.
Reducing fat content: Significant fat between ribs will render down during cooking. Do not trim before cooking.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000851 - Beef, steak, boneless, scotch fillet, untrimmed, raw (No AFCD spare ribs entry. Scotch fillet (untrimmed, raw) used as nearest fatty rib-area proxy. Values are indicative.). Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
179kcal
Energy per 100g
179 kcal
751 kJ • typical average
Protein22.4g
Complete protein. All essential amino acids present.
Total Fat10g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium53mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy179 kcal / 751 kJ▼
Total energy from protein and fat.
Protein22.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat10 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated4.09 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium53 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.09 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.45 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B120.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.16 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)6.38 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Spare Ribs Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
▼FSANZ AFCD does not contain a record for beef spare ribs. Values shown are sourced from the closest available AFCD entry (F000851) as a proxy, and should be treated as indicative rather than exact. The proxy used is disclosed on this page.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Not required for slow cooking.
Best Cooking Method
Low and slow oven or indirect BBQ. Always covered for most of the cook.
Seasoning
Dry rub overnight gives the best results.
Internal Temperature
Done at 90-95°C when probe slides in easily and meat pulls from bone.
Resting
Rest 15 minutes before cutting between ribs.
Recipe Suggestions
Recipes
01
Oven-Braised Sticky Beef Ribs
▼You'll Need
1.5kg beef spare ribs2 tbsp olive oil1 brown onion, roughly chopped4 garlic cloves, crushed2 tbsp tomato paste200ml red wine300ml beef stock3 tbsp soy sauce2 tbsp brown sugar1 tbsp Worcestershire sauce1 tsp smoked paprika2 bay leaves
Method1Preheat oven to 150°C. Brown ribs well in hot oil. Set aside.
2Cook onion and garlic in same pot until soft. Add tomato paste, cook 2 minutes.
3Add wine, reduce by half. Add stock, soy, sugar, Worcestershire, paprika and bay.
4Return ribs. Cover tightly and braise 3-3.5 hours until very tender.
5Remove ribs. Reduce braising liquid on stovetop to a thick, sticky glaze.
6Brush glaze over ribs. Grill or BBQ on high 5 minutes to caramelise. Serve with remaining glaze.
Tip: The final grill step with the glaze is what makes these. Do not skip it.
02
Dry Rub Beef Ribs (Low and Slow)
▼You'll Need
1.5kg beef spare ribs2 tbsp coarse salt2 tbsp coarse black pepper1 tbsp smoked paprika1 tsp garlic powder1 tsp onion powder0.5 tsp cayenne pepper1 tsp brown sugar
Method1Mix all rub ingredients. Coat ribs generously. Refrigerate overnight.
2Bring to room temperature 1 hour before cooking. Preheat oven to 120°C.
3Place ribs on a rack over a roasting pan. Cover tightly with foil.
4Cook 5 hours. Uncover. Cook 1 more hour until internal temp is 93°C and meat pulls back from bone.
5Rest 15 minutes before slicing between the ribs.
Tip: Foil for the first 5 hours traps steam and softens the meat. Removing it for the last hour dries out the surface and sets the bark.
03
Korean Gochujang Beef Ribs
▼You'll Need
1.5kg beef spare ribs2 tbsp soy sauce1 tbsp sesame oil3 garlic cloves, minced1 tbsp brown sugar300ml beef stock3 tbsp gochujang (Korean chilli paste)2 tbsp soy sauce (for glaze)2 tbsp honey1 tbsp rice wine vinegar1 tbsp sesame oil (for glaze)2 garlic cloves, minced (for glaze)Sliced spring onions and toasted sesame seeds to serveSteamed rice to serve
Method1Season ribs with soy sauce, sesame oil, garlic and brown sugar. Marinate 1 hour.
2Preheat oven to 160°C. Place ribs in a roasting pan with the beef stock. Cover tightly with foil.
3Braise 3-3.5 hours until very tender.
4Mix gochujang, soy, honey, rice wine vinegar, sesame oil and garlic into a glaze.
5Remove ribs from the braising liquid. Brush generously with glaze.
6Grill under a hot oven grill or on the BBQ for 5-8 minutes, basting once more, until sticky and caramelised.
7Scatter with spring onions and sesame seeds. Serve with steamed rice.
Tip: Gochujang varies in heat between brands. Taste the glaze before applying -- if it is very spicy, dilute with a little extra honey.
04
Byron Bay Peanut Butter Beef Ribs
▼You'll NeedWatch the Cook
1.5kg beef spare ribs1 tbsp olive oilSalt and cracked black pepper300ml beef stock3 tbsp Byron Bay Peanut Butter2 tbsp soy sauce2 tbsp honey1 tbsp rice wine vinegar1 tbsp sriracha (optional)2 garlic cloves, finely grated1 thumb ginger, finely gratedJuice of 1 limeCrushed peanuts and fresh coriander to serve
Method1Preheat oven to 160°C. Pat ribs dry, rub with olive oil, season heavily with salt and pepper.
2Place in a roasting pan with the beef stock. Cover tightly with foil. Braise 3 to 3.5 hours until the meat pulls cleanly from the bone.
3Whisk the Byron Bay peanut butter, soy, honey, rice vinegar, sriracha, garlic, ginger and lime juice into a smooth glaze. Loosen with 1-2 tbsp of the braising liquid if needed.
4Remove ribs from the pan. Discard most of the braising liquid (save 2 tbsp for the glaze).
5Brush ribs generously with the peanut glaze. Return to a 220°C oven (or BBQ over indirect heat) for 6-8 minutes, basting once more, until the glaze is dark and sticky.
6Scatter with crushed peanuts and torn coriander. Serve with steamed jasmine rice and pickled cucumber.
Byron Bay PB Beef Ribs
Slow braised then glazed with Byron Bay Peanut Butter, soy, honey and lime. Sticky, savoury, faintly sweet.
Slow braised then glazed with Byron Bay Peanut Butter, soy, honey and lime. Sticky, savoury, faintly sweet.
Tip: Byron Bay Peanut Butter has no added sugar or oil, so the glaze relies on the honey for stickiness. If the glaze splits when you whisk it, warm it gently and add a splash of the braising liquid to bring it back together.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000851 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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