Pork Spare Ribs

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Pork Spare Ribs

When we craft our bone-in pork chops, the initial few ribs are separated from the full rack of spare ribs, resulting in a substantial and convenient half rack of spare ribs. These spare ribs are derived from the belly of the pig, where the meat is generously marbled with flavorful fat. Our pigs enjoy a free-range lifestyle in the woods, which contributes to the development of a deeper pink hue and exceptional flavor in the meat. This natural environment allows our pigs to explore and thrive, resulting in high-quality pork with outstanding taste and texture.

Cooking Notes

For the best results with Pork Spare Ribs, take your time with the cooking process. Whether you choose to smoke, bake, or braise them, the key is to cook these ribs low and slow. This gentle cooking method allows the meat to become tender and juicy while infusing it with delicious flavors. Patience is key when preparing pork spare ribs to achieve mouthwatering results that are well worth the wait.

How to Prepare

Grilled

Roasted

Smoked

What to Expect

Spare ribs are sourced from the lower half of the pig's rib cage. At our butchery, we take care to include a bit more meat on our spare ribs compared to most butchers. This decision was made to provide you with a meatier rib that we believe you'll thoroughly enjoy. Following the rib cutting process, we separate the pork belly to use for our bacon, ensuring that each part of the pig is utilized in the best possible way.

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