Personally, we think Baby Back Ribs are over-hyped. One of the main problems with them is that they steal from the bone-in pork chop, which we favor over everything. The solution? SPARE RIBS. Spare Ribs come from the belly of the pig, where flavorful fat is marbled throughout. We leave the extra meaty connected so you can enjoy everything these ribs have to offer. Our pigs live out in the woods where they can explore, giving the meat a deeper pink hue and incredible flavor.
Smoke them, bake them, braise them… whatever you do, you will need time to cook these ribs low and slow. Patience is a virtue.
Spare Ribs come from the lower half of the pig's rib cage. We cut ours with a little more meat than most , because we love a meaty rib and figured you would too. You have a few choices when it comes to cooking these racks, you can remove the rib tips by cutting along the cartilage that separates the tips from the St. Louis Style ribs after they’re cooked, or keep them connected.