spare ribs
spare ribs

SPARE RIBS- 1.8 to 2 lbs

$18.00
$18.00
$9.75
Sold Out

If you love rich, meaty ribs with tons of flavor, these pasture-raised pork spare ribs are for you! They’ve got a little more fat and marbling than baby back ribs, which means they turn out extra juicy and flavorful—especially when slow-cooked or smoked. Whether you’re going for that classic fall-off-the-bone BBQ or a crispy, caramelized finish, these ribs always deliver.

Best Ways to Cook Pork Spare Ribs:

🔥 Slow-Roasted in the Oven – Season generously, wrap in foil, and bake at 275°F for 3-4 hours until tender. Finish under the broiler or on the grill with sauce for that sticky, caramelized crust.

🔥 Smoked Low & Slow – Set your smoker to 225°F and smoke for 5-6 hours with hickory, applewood, or cherry wood. Use the 3-2-1 method:

  • 3 hours unwrapped for smoke flavor,
  • 2 hours wrapped to tenderize,
  • 1 hour unwrapped with sauce for a sticky glaze.

🔥 Grilled for a Crispy Char – Cook over indirect heat at 300°F for 2-3 hours, flipping occasionally. Baste with BBQ sauce in the last 30 minutes for a perfectly charred finish.

🔥 Instant Pot for Quick & Tender Ribs – Pressure cook on high for 30 minutes, then broil or grill for a crispy, saucy exterior.

✨ Pro Tip: For extra tender ribs, remove the silver skin (membrane) from the back before cooking.

Why Our Spare Ribs Taste Better

✔ Pasture-raised, no shortcuts – Our pigs roam freely, giving the meat a deep, natural flavor.
✔ No antibiotics or hormones—just pure, high-quality pork.
✔ Perfect for BBQ, grilling, smoking, or oven-roasting.

If you’re craving authentic, flavorful spare ribs, these pasture-raised pork ribs will take your BBQ game to the next level.

Meat Grilling Temps and Tips

  • Pasture Raised Berkshire Pork
  • Antibiotic & Hormones Free
  • Vacuum Sealed Packaging
  • USDA Inspected
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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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