Pork: Spareribs

This cut is taken from the belly side of the rib cage, below the section of the back ribs, and above the sternum (breast bone). Spare rigs are flatter, and contain more bone than meat, but more fat which can make the ribs more tender than the back ribs. Ribs are known for use in barbecue in the oven or smoked on the grill this way or on the grill this way, but we love them just with a rub and baked at a low temperature. Another option for ribs is to cook them in a slow cooker where the results may not have a crunchy texture or a smoky flavor, but nevertheless the flavor is superb and the ribs don’t require one to baby sit them while they cook.

This product is sold by the pound with packages averaging 2 – 1/2 to 3 pounds. The price is an approximation based on the average weight of the cut so we will adjust the cost on your order once we pull this product from inventory.