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. Looking for a foolproof recipe? Our pal Chuds BBQ made a killer tutorial here.
Spare Ribs come from the lower half of the pig's rib cage. We cut ours with a little more meat than most butchers, because we love a meaty rib and figured you would too. After cutting the ribs, we separate the Pork Belly to make our bacon. 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.
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
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process