BBQ Beef Ribs: Certified Organic

Certified Organic Beef Back Ribs | 2 Racks | ~4kg | Ecocert & Pro-Cert | Antibiotic-Free Canadian Angus | Beretta Farms The rack that commands the smoker. Beretta's Certified Organic Beef Back Ribs come from 100% Canadian Angus cattle raised on certified organic farms — fed a certified organic vegetarian diet, raised without antibiotics, hormones, or steroids, and verified by Ecocert and Pro-Cert. Two full racks of 6–8 bones each, approximately 4kg total. Larger, meatier, and more robustly flavoured than pork ribs — these are the ribs for a smoker, a low-and-slow oven braise, or a backyard grill session where the rack is the centrepiece. Ships frozen. Feeds 4–6. Why Certified Organic for Beef Ribs A rack of ribs spends 4–6 hours in a smoker or oven. At that cooking time, the quality of the base protein matters more than in almost any other format — there's no quick sear, no marinade shortcut, no technique that compensates for inferior beef. Beretta's certified organic back ribs start with Canadian Angus cattle whose entire feed chain is held to organic standards: no synthetic pesticides or fertilisers, no GMOs, independently audited by Ecocert and Pro-Cert. At $90.99 for two racks of premium organic beef, the certification is doing meaningful work. Beef Back Ribs vs Pork Ribs Beef back ribs are cut from the same section as the ribeye and prime rib — the upper rib cage, where the longissimus dorsi muscle meets the rib bones. They're substantially larger than pork ribs, with longer bones, more connective tissue, and a deeper, more intensely beefy flavour that benefits from the collagen breakdown that only low-and-slow cooking produces. Unlike pork ribs — which can be done in 3–4 hours — beef back ribs need 5–6 hours at low temperature to reach the tender, pull-from-the-bone result that makes them worth the wait. How to Cook Beef Back Ribs The method: Low and slow. Beef back ribs are not a quick grill item. The connective tissue around the bones needs time at low temperature to break down into gelatin — that's what gives the meat its tenderness and the cooking liquid its richness. Oven braise: Preheat to 275°F (135°C). Season generously with a dry rub of your choice — salt, pepper, smoked paprika, garlic powder, cumin. Place bone-side up in a roasting pan, add a splash of beef stock or water to the pan, cover tightly with foil. Braise 4–5 hours until the meat pulls easily from the bone. Uncover, brush with Beretta BBQ sauce, and blast at 400°F (205°C) for 15 minutes to caramelise the glaze. Smoker: 225–250°F (107–121°C) with oak, hickory, or cherry wood. 5–6 hours unwrapped for a proper bark, or use the 3-2-1 method: 3 hours unwrapped, 2 hours wrapped in foil with a splash of apple juice, 1 hour unwrapped with sauce applied. Grill (indirect heat): Set up a two-zone fire — hot coals on one side, ribs on the other. Lid on. 4–5 hours at 250–275°F (121–135°C), turning occasionally and adding coals as needed. Rest: 15–20 minutes tented with foil before slicing between the bones. Product Details: 2 racks | 6–8 bones per rack | ~4kg total Certified Organic 100% Canadian Angus Beef Raised without antibiotics, hormones, or steroids Pasture-raised on grass, finished on certified organic grain Ships frozen | Local delivery across Toronto and the GTA | UPS shipping available Canada-wide Our Certified Organic Beef Standards: Raised without antibiotics, hormones, or steroids 100% Canadian Angus — born, raised, and finished in Canada Pasture-raised on grass, finished on certified organic grain No GMOs in certified organic feed Certified Organic by Ecocert and Pro-Cert — third-party verified with full audit trail Traceable back to the farm of origin Humanely raised Beretta's Grass Fed Organic BBQ Beef Ribs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.