St. Louis Ribs
St. Louis Pork ribs come from the belly of the pig, where the dark pink meat is interlaced with beautifully marbled fat. These ribs come with the tips removed, making them easy to cut and serve.
St. Louis Ribs come from the lower half of the rib cage on a pig. After cutting the ribs, we separate the pork belly to make our bacon, but leave more than enough meat on the ribs. We like them extra meaty and figure you do too.
Make sure you allow plenty of time to cook these ribs low and slow. Whether you’re braising, smoking, or roasting, a nice long cook will yield the best results.
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