Pastured Pork Spare Ribs

Rich, well-marbled ribs made for low and slow cooking.

Spare ribs are cut from the belly side of the pig, from the rib section near the breastplate, just below the loin. Each rack averages about 2 to 3 lb and comes from heritage breed pigs raised on pasture and woodland. They are known for rich, flavorful meat and a generous amount of fat, which is exactly what makes them perfect for slow roasting, grilling, or smoking.

Why You'll Love It:

• Rich and Marbled: A generous amount of fat means deep flavor and meat that stays tender.
• Built for Low and Slow: Slow roast, grill, or smoke until the meat pulls back from the bone.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: Free to forage a diverse natural diet, never confined.
• No Antibiotics, No Hormones: Raised the right way, with care.

How to Cook:

• Smoke: Smoke low at 225°F until tender and pulling from the bone, then glaze with sauce.
• Slow Roast: Roast low and slow in the oven, covered, until fork-tender.
• Grill: Cook over indirect heat, turning often, and finish with your favorite rub or sauce.
• Thaw: Move to the fridge a day ahead, or use a cold-water bath to thaw the same day.

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