Pork St. Louis Ribs

St. Louis style ribs come from the belly section of the pig and are a specially trimmed portion of the spare ribs. The rib tips and excess cartilage are removed to create a more uniform, rectangular rack that's ideal for even cooking.

Flavor & Texture

Rich, savory pork flavor with a satisfying balance of meat and fat. The natural marbling and connective tissue break down during slow cooking, creating juicy, tender ribs with a hearty bite.

Best Cooking Methods

• Smoker: Smoke low and slow for tender ribs with a flavorful bark and classic barbecue taste.

• Grill: Cook over indirect heat before finishing with your favorite barbecue sauce.

• Oven: Slow-roast with a dry rub, then finish uncovered to develop a delicious crust.

• Braising: Cook slowly with seasonings and a small amount of liquid for tender, flavorful ribs.

For barbecue-style ribs, cook until tender and the meat begins to pull back from the bones. USDA recommends cooking pork to a minimum internal temperature of 145°F with a 3-minute rest, although ribs typically need a higher temperature to become tender.

Product Details

• Package Weight: Approximately 2–3 lbs

• Cut: St. Louis style pork spare ribs

• Style: Bone-in, trimmed rack

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected