Pork Spare Ribs
Forget you ever heard that infamous baby back jingle—trust us, spare ribs are what you really want. Spare ribs come from the belly of the pig, where flavorful fat is marbled throughout. We leave the extra meaty tips 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.
Spare ribs come from the lower half of the rib cage on a pig. We cut ours with a little more meat than most butchers, because we love a meaty rib and figured you would do. After cutting the ribs, we separate the pork belly to make our bacon. You have a few choices when it comes to cooking them, 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.
Smoke them, bake them, braise them….whatever you do, you will need time to cook these ribs low and slow.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process