1. INTRODUCTION TO
RIBWORLD

2. Introduction to Ribworld
Founded 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

3. Introduction to Ribworld
Ribworld 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

4. Advantages of Sous Vide
Heat & Easy to serve
Wide range of cooking options:

Grill, Oven, Microwave or BBQ
Gluten Free
50 days shelf life from manufacturing
Consistency

5. 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.

6. 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

7. 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

8. 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

9. 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