Pork Spare Ribs

Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.

Spare ribs are cut from the lower section of ribs near the pig’s belly. They are slightly tougher and fattier than baby back ribs, but a low and slow cooking method will produce tender and flavorful meat that falls off the bone. Spare ribs can be barbecued, braised, or roasted in the oven. Try classic smoky American barbecue flavors, or a sweet and spicy Korean seasoning!