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.
richard wiggins (verified owner) –
Cut these ribs into 4 portions, cooked low
& slow on the smoker for 9 hours. The ribs fell a part so tender. Best ribs I have ever cooked so meaty. Will definitely buy again. Perfectly packaged & delivered on time
Norma Sutcliffe (verified owner) –
Have had these ribs before and they were excellent again!
Lynn Robey (verified owner) –
These ribs are delicious and beat those bones you can get from the supermarket hands down. So meaty they feed an army. I will be buying again!
Anil Nathan (verified owner) –
Thomas Hickey (verified owner) –
These are huge and when you get them out, it almost looks like you have got a hunk of a full packer brisket but Pork Ribs?! I probably should have used another technique with these rather than treating them like ribs… None the less, the meat is delicious, a terrific bit of fat on top that melts into the meat really well! Very tasty and plenty for 5 people!
William Gibbons (verified owner) –
Great meat , great flavor , once again outstanding results. .
Well done grid iron .
David Seamarks (verified owner) –
Jeffrey Delacruz (verified owner) –
Great ribs huge amount of meat on them.
Wendy Sommerville (verified owner) –
Amazingly meaty ribs with a rich seam of fat. Perfect for smoking.
Adam Furniss (verified owner) –
Simon Bolton (verified owner) –
Martim Young (verified owner) –
Dean Sockalingum (verified owner) –
OMG the meat on these is amazing. Either trim of fat or render it first for an amazing combo of rib and belly so delicious
Colin Sanford (verified owner) –
Cooked these on my kamado bbq left them smoking for 8 hour s they were great
Adam Barrett (verified owner) –