Product: Brazil SEARA Pork Riblet Rack (Baby Ribs)

Carefully selected quality pork riblet racks from Brazil's SEARA — tender meat clinging to the bone. Precisely cut to uniform specifications for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Bulk carton packaging (22.1LBS/carton) to meet B2B customers' volume purchasing needs.

About the Product:

Charm Power brings you pork riblet racks (also known as baby ribs) from the Brazil SEARA brand. Selected from quality Brazilian pork, they offer tender meat, an ideal meat-to-bone ratio, rich collagen and a deep pork flavour. The distinctive bone-in structure delivers satisfying texture and rich flavour when cooked. Whether honey-glazed and barbecued, steamed with black bean sauce, simmered in rib soup or used in stews, they add flavour and variety to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.

Product Specifications:

Recommended Preparation:

For the best cooking results, we recommend following these standard professional kitchen procedures:

• Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
• Initial Preparation: After thawing, rinse the riblet rack and cut into pieces or keep whole as the dish requires. Blanch to remove blood and gaminess if desired.
• Marinating: Riblet racks absorb flavour easily — marinate with spices or sauces for at least 30 minutes; overnight gives the best results.

Tender meat on the bone, this product is highly versatile across classic and creative dishes:

• Honey-Glazed BBQ Ribs: Marinate, then roast or grill, brushing with honey glaze — golden, sweet and full of flavour; a favourite in Hong Kong cha chaan tengs and BBQ restaurants.
• Steamed Ribs with Black Bean Sauce: Steam the riblets with fermented black beans, garlic and chilli — silky, tender and richly savoury; a classic Cantonese dim sum and homestyle dish.
• Peking-Style / Zhenjiang Ribs: Deep-fry until golden, then coat in a tangy Peking or Zhenjiang vinegar sauce — glossy, sweet and sour.
• Rib Soup: Simmer with corn, carrot or winter melon — the ribs release rich collagen and umami for a full-bodied, nourishing soup.
• Curry Ribs: Stew the riblets in curry sauce until meltingly tender, soaking up all the aromatic spice.
• Salt and Pepper Ribs: Deep-fry until golden and crispy, then toss with pepper salt and garlic — moreish and perfect with drinks.

Ordering & Logistics Information:

• Order: Free delivery on orders over $500
• Please contact our sales team for detailed wholesale pricing and payment terms.
• Delivery Service: We provide professional cold-chain logistics and delivery.