Spare ribs come from the mid-to-end portion of the hog’s rib cage and tend to be tougher, larger and meatier than baby back ribs. It is suggested to cook slow and at low temperatures to in order to have them turn out more tender and juicy.
Our meat is sourced from several PNW Farms and Ranches and are raised on feed consisting of 35% red wheat, 35% barley and 30% Austrian peas. No soy or corn and non-GMO.
Ships within one week of ordering.