INTRODUCTION TO RIBWORLD

Introduction to RibworldFounded in 2003.

Rib World™ is a purpose built state-of-the-art processing operation, based in Clonmel, Ireland.

The EU-approved plant of 1,200 sq. metres (13,000 sq. ft.) was fitted out in 2004

Highest Industry Standards achieved: EU, BRC ‘A’ Grade.

Environmental policy constantly reviewed for areas improvement to sustainability.

2010 Achieved number 2 status in Europe for manufacturing of Ribs

Introduction to RibworldRibworld is a Sous Vide specialist exporting to the retail and

foodservice industry across Europe

Some of our current customers include, ASDA, Delika (DK), Netto (DK), Aldi (Ire, UK & DK), ICA (Sweden), Iceland, Lidl (Ire & UK), Tesco, Bookers, Wagamama and Aberdeen Steakhouse.

Wide range of flavours and sizes available

Dedicated R&D team

Advantages of Sous VideHeat & Easy to serve

Wide range of cooking options: Grill, Oven, Microwave or BBQ

Gluten Free

50 days shelf life from manufacturing

Consistency

Flavour descriptions• BBQ – the original and perhaps still one of the best with our

special blend of spices and sauce to achieve a smoky, tomato, sticky, sweet and delicious BBQ flavour.

• Piri-piri - if you’re looking to add a little spice sauce is made from crushed chillies, herbs and spices and will definitely get the mouth a taste to remember.

• Chinese/ Hoisin our Chinese flavour is a Peking based hoisin sauce is the perfect balance between salty, sweet, and spicy.

• Garlic Provencale – this old French classic is a fragrant tomato based sauce with notes of garlic and herb.

• Muscovado – the sweet muscovado flavour complements and balances the saltiness of the shank to perfection.

Pork Fillet• Meal Occasion – Main Meal• Description – the perfect solution fro Friday night entertaining

where the customer doesn't have the time or the skill to cook a pork steak

• Serving Suggestion –• Traditional – with apple mash potato, carrots, mushy green peas• Modern – on a bed of caramelised fruit ( apples, peaches and

pineapple) topped with asparagus and a honey/brown sugar and nutmeg glaze

• Cooking Method - Oven Cook for 20 minutes or Reheat in the microwave for 6 minutes

• Size – 550g• Available in BBQ, Garlic Provenacle, Piri piri and Hoisin

Luxury Pork Loin

• Meal Occasion – Main Meal• Description – the perfect for the mid-week meal where the

customer doesn't have the time to prepare a nice meal

• Serving Suggestion –• Traditional – with apple mash potato, carrots, mushy green peas• In a rush – on a bed of noodles and frozen veg (use sauce from

packaging as a glaze all cooked from start in under 10 mins)

• Cooking Method - Oven Cook for 20 minutes or Reheat in the microwave for 6 minutes

• Size – 550g• Available in BBQ

Muscovado Gammon Shanks

• Meal Occasion – Main Meal

• Description – The Gammon Shank is an old favourite and with the increase in people going back to things and flavours which remind them of the ‘good old days’, the return of the gammon shank is perfectly timed with the rise in popularity of the Lamb shank.

• Serving Suggestion – • Modern - on a bed of Risotto (saffron risotto with parmesan) for a

modern feel • Traditional – on a bed of creamy mash with mushy peas

• Cooking Method – Oven Cook for 20 minutes or Reheat in the microwave for 6 minutes

• Size – 500g• Available in Muscovado Glaze

Pork Loin Spare Ribs

• Meal Occasion – Starter/Main/Snack/Party• Description – one of the most popular starters of recent years

these singled baby back ribs are ideal for any lunch or dinner starter plates

• Serving Suggestion –• Starter/Party – cut into singles and place on a long narrow plate

with your favourite serving sauces• Main – portion the rack and serve with wedges and side salad

• Cooking Method - Oven Cook for 20 minutes or Reheat in the microwave for 6 minutes• Size – 500g• Available in BBQ and Hoisin