Rich, meaty ribs made for slow cooking.

Spare ribs come from the belly side of the pig, giving them more fat and deeper flavor than baby back ribs. That extra richness makes them ideal for smoking, grilling, or slow roasting until tender.

Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor.

The result?
Well-marbled ribs with rich color and deep, satisfying flavor that holds up to smoke, seasoning, and slow cooking.