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Will like to seek advice on cooking suggestions for Oven baked ribs. I just got the Hickory flavor ribs from Hubers, and the online recipes varies greatly in terms of the oven temp, duration & covered / uncovered. What will be the best way to oven bake these ribs? Thanks!  Date posted: 24 Dec 2019

Mr Ernst Huber and team says:
Dear Eric,

Here's our cooking suggestions for you to enjoy your oven-baked ribs:

1. Pre-heat the oven to 140 degree Celsius for 15 minutes.

2. In the meantime, take the pork ribs out of the fridge and wrap the pork ribs with aluminium foil. Make sure it is wrapped well so that no moisture escapes.

3. Place it into the oven on a tray and cook it for 1.5 hours. What you are doing is essentially steaming the ribs in the hickory marinade. This allows the tough muscle fibres of the pork ribs to break down while keeping the meat moist and allowing the hickory marinade (or barbeque sauce) to penetrate the meat fully.

4. After 1.5 hours, take the ribs out of the oven and unwrap the aluminium foil. If you have more marinade or wish to apply some barbeque sauce, this is a good time to brush it on. You can reduce the liquid that has come out of the meat to make a sauce. Turn the oven to 180 degree Celsius.

5. Put the ribs on a tray and into the oven for 20 minutes, meat facing down, and then flip it over for another 20 minutes with meat facing up.

6. The ribs are now ready to be consumed. You should get a nice char on the outside with the last 40 minutes uncovered.

Have a good meal.

I would want to know if the ways your farming practices are ethical because if they are I would love to buy products from your store but I need to know that your farming practices are ethical.  Date posted: 14 Nov 2019

Mr Ernst Huber says:
Dear Jeff,

The import of meat is governed by the Singapore Food Agency (formerly AVA). We try as best to bring in meat that is farmed ethically and as humane as possible. However, for example, chickens imported chilled from Malaysia are not allowed to be free roaming as Singapore Food Agency is afraid the chickens may pick up diseases hence all the chickens are kept in barns. Our chickens are kept in airy barns with sufficient space to roam around easily and free access to clean food and water. The waste of the chicken is also deposited through holes in the flooring and cleaned daily.

As for beef, lamb and pork, all our meats are not administered growth hormones and antibiotics. The animals are free roaming as much as possible, save for grain-fed animals which go into feedlots to eat the grains. This is necessary for them to put on the marbling, flavour and tenderness desired. Of course, we also provide the option of grass-fed animals which roam freely their whole lives. The slaughtering process is also as humane as possible.

Should you need further information, please feel free to write to us at info@hubersbutchery.com.sg and we can provide you with more information or even pictures if needed.

What is the difference between Japanese Wagiau and Kobe beef ? And do you guys sell Kobe beef ?  Date posted: 05 Mar 2018

Mr Ernst Huber says:
All Kobe beef qualifies as wagyu but not all wagyu qualifies as Kobe. Wagyu means Japanese cow and Kobe beef is wagyu from the region of Kobe or more specifically from Japan’s Hyogo Prefecture. There are rules set out by the Kobe Beef Marketing and Distribution Promotion Association on what qualifies as Kobe beef which are of higher standards.


Huber’s Butchery does not purchase beef from a prefecture but from a specific farm called Toriyama Chikusen. The Toriyama Company was founded in 1948 and is located in Showa village, Gunma. Mr. Makoto Toriyama developed Toriyama company’s new corporate strategy to differentiate itself from the rest of the wagyu producers and marketers in Japan by an attempt to establish the “New Umami Standard” (NUS) for wagyu meat to complement beef marbling standard (BMS). In Japan the price of the meat is solely explained by the level of Beef Marbling Score (BMS). The more beautiful marbling fat there is in the meat, the higher the price becomes, where the price is unrelated to the actual taste of the meat. Makoto and Wataru developed two methods to analyse the taste of the meat. The first method is to measure the level of oleic acid in the fat and amino acid in the red meat. The former represents the quality of fat. The more the percentage of the oleic acid in the total fat there is, the faster the resolution speed of the fat becomes, thereby contributing to the light and juicy flavour of the fat. On the other hand, the latter represents the taste of the red meat. The more the amount of amino acids there is in the red meat, the more wagyu-like profound flavour the meat gains. Their endeavours to establish the “New Umami Standard” (NUS) has developed into a collaborative research activities with Mr. Suzuki, commonly known as “Dr. Umami” in Japan. Mr. Suzuki, the CEO of the venture business called AISSY, supported by Keio University, one of the most prestigious universities in Japan, developed his own device to measure the level of umami in the meat by analysing four flavours, namely, sweetness, saltiness, acidity, and bitterness. The Toriyama Company applied Mr. Suzuki’s methodology to find the strongest umami level in wagyu meat and using the genetics of cattle which produce high umami scores. This has proven to be a unique selling proposition for Toriyama wagyu.

I will encourage you to purchase Toriyama wagyu (we only sell A4 grade) and any other Japanese wagyu and compare it side by side to taste the difference. To keep the integrity of Toriyama wagyu, it is only available for purchase in the store.

Hello, we like to cook our beef steaks rare and medium rare. I set the Bbq at 500f so as not to dry the meat out. We have the timings good and tell when the meat is done and last time the meat was cooked to how we like it but the fat was not rendered enough. I would be grateful to know how to refer the fat please. Nsteaks were at room temperature when put on the grill and allowed to rest afterwards. Thank you.  Date posted: 04 Mar 2018

Chef Colin West says:
Start off by trimming off excess fats from the steaks. Then score the fats lightly with a sharp knife. Grill on high heat fats side down on the grill. I usually hold the steak with a tong and grill it until it starts to char (not burnt) to render off the excess fats.

The steak size will determine the timing required. Once charred, carry on with how you normally grill the steaks.

This will help to render the fats a little more but not entirely. The caramelised charred fats will definitely make it more tasty! Hope this helps!

Hi May I know how a non creamy pasta recipe that I can cook ? And what type of pork should I use as I do not want to use beef. Thanks  Date posted: 05 Mar 2018

Chef Loris Massimini says:
We don’t use much cream for our pasta in Italy. We take more tomato base or white wine/stock base pasta.

You can try a white base recipe. You can use different kinds of meat for it: pork, lamb, beef and even sausage as well. If using pork, I will suggest to use the shoulder which is tastier.

Papardelle with pork shoulder in white wine sauce

Recipe for 4/5 people

400/500g pappardelle
400g pork shoulder, minced
100ml white wine
100g onions
50g carrots
50g celery
20g Thyme
25g extra virgin olive oil
10g sea salt
Freshly cracked black pepper

METHOD
1) In a blender, add all the vegetables and thyme. Blend till fine.

2) Heat some oil in a pot and when hot add the meat and stir fry at medium heat for 5 to 10 minutes.

3) Add white wine and let alcohol evaporate.

4) Add the blended vegetables and salt.

5) Simmer for an hour and add stock or water if too dry.

I will suggest to eat this sauce with a pappardelle or tagliatelle/fettuccine