Cut from Pasture-Raised Heritage Breed pigs sourced from Riverview Farms in Ranger, GA.
Why spareribs and not loin-back, or baby back ribs, as they are more commonly known? Simply put, we prefer spareribs. Spareribs are cut from the bottom of the ribs, near the belly of the pig. Not only are spareribs less expensive per pound, but the bones are roughly flat, which allowsfor more even cooking, and spareribs are meatier and have a higher percentage of fat, which is what makes them far more flavorful than loin-back, or baby back ribs.
Approximately 2 lbs. per rack
top of page