FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Exceptionally meaty rare breed pork ribs cut St Louis style, weighing approximately 3–3.2kg.
These are much more substantial than a typical commercial rib rack, with a generous depth of belly meat and fat — closer to a skinless pork belly with ribs attached. Ideal for smoking, low-and-slow BBQ or slow oven roasting. Serves approximately 6–8.
£42.50
St Louis ribs are cut from the belly, or spare-rib, section of the pig and trimmed into a neater, more rectangular rack. Our version deliberately keeps a generous depth of pork belly meat and fat, making it far more substantial than the thin racks often sold as St Louis ribs.
At approximately 3–3.2kg, this is a large sharing cut — closer to a skinless pork belly with the ribs attached than a lightweight rib rack. The combination of meat, fat and connective tissue gives deep pork flavour and keeps the ribs succulent during long, slow cooking.
These ribs are best cooked low and slow. For barbecue or smoking, cook indirectly at a low temperature until the meat is tender, then glaze and finish uncovered to set the surface. For the oven, season or apply a rub, cover and roast at around 160°C for approximately 2½–3 hours, then uncover and finish at about 220°C for 10–15 minutes to colour and caramelise the glaze. Use tenderness as the final test, as thickness can vary.
For a detailed barbecue method, see our Memphis-Style BBQ Ribs Recipe using the 3-2-1 method.
Baby back ribs come from higher up the rib cage beside the loin. They are smaller, leaner and generally quicker to cook. St Louis ribs come from the belly or spare-rib section, so they are flatter, richer and carry more meat, fat and connective tissue. If you want a large rack for smoking or a substantial BBQ centrepiece, St Louis ribs are the better choice.
How large is the rack?
Approximately 3–3.2kg. It is a substantial cut and serves around 6–8 people, depending on appetite and sides.
Are St Louis ribs the same as baby back ribs?
No. Baby backs come from the loin side and are smaller and leaner. St Louis ribs come from the belly or spare-rib section and carry more meat and fat.
Can I cook them in the oven?
Yes. Cook them covered at a moderate temperature until tender, then finish uncovered at a higher temperature to colour or set the glaze.
Are they suitable for smoking?
Yes. Their size, fat and connective tissue make them particularly well suited to low-and-slow smoking and barbecue.
How many people will they feed?
Approximately 6–8 people, depending on sides and appetite.
Isaac Ugbode (verified owner) –
Gavin Pearce (verified owner) –
Recieved a chunky rack of 4 ribs and a bit, very meaty, good fat to meat ratio, cooked really well on kamado using the 3-2-1 method. Would buy again.
Fay Bowen (verified owner) –
We are so happy to have found a supply of real meaty ribs, delicious and a wonderful reminder of how ribs should taste.
phil briscoe (verified owner) –
Wonderful very meaty ribs perfect for the smoker, bought some from another supplier and they were pathetic in comparison to these. Will not buy elsewhere again
Carol Marcar (verified owner) –
Excellent quality
Vasi Mun (verified owner) –
Philip Skinner (verified owner) –
Loads of meat, good quality, will be ordering again.
daniel sullivan (verified owner) –
Rakesh Loi (verified owner) –
Lovely super meaty ribs that had the right level of give when cooked with the 3-2-1 method on my Big Green Egg. Great comms and delivery will order again.
Matt (verified owner) –
The quality of the meat is amazing, made our easter BBQ.
Stuart Peskett (verified owner) –
Turned out very well, and bigger than expected!
T (verified owner) –
As explained in the description, there’s a significant amount of meat and fat above the ribs. I smoked these with hickory and apple at 250F for ~8 hours with a solid layer of Memphis Dust rubbed on.
Came out very well, but buyer beware of exactly what these are. The piece of meat that arrived could feed atleast 8 hungry people, so don’t go ordering multiple slabs without understanding how much meat is involved!
Geoff Bishop (verified owner) –
These are the best ribs i have ever cooked. Lovely sweet meat from the pork with very little fat.
Basted with Frenchies mustard and a dry rub.
Cooked on a bbq until internal temperature of 63c. I then wrapped the ribs in tin foil with some apple juice until the internal temperature reached 93c.
Glazed with a bbq sauce to finnish. The meat fell off the bone !
Matthew Armitage (verified owner) –
Chris Wearing (verified owner) –
Extremely meaty. Great quality pork.