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.
Anthony Littlewood (verified owner) –
Jennifer Humphreys (verified owner) –
Arrived in specified time in good packaging. Ribs were bigger than I thought so a bonus. Rind was removed as requested but the membrane was still on . I cooked them low and slow with a dry rub then on the BBQ with our favourite sauce. Everyone loves them. Had a lot of compliments. Will definitely order again. Thanks
Christopher Lamb (verified owner) –
steven bristow (verified owner) –
Haven’t been let down yet! These are trimmed excellently and again make a statement when they go on the bbq!
Robert Mason (verified owner) –
Just what I wanted. Next time I might remove some fat before cooking
Graham Marolia (verified owner) –
Recently purchased two of these ribs for the BBQ. Tried one so far but not very successful. If you purchased these ribs as a piece of belly pork and cooked it slowly in the oven it would be great because it has a lovely layer of fat. As for cooking it on the BBQ it is a definite no. You cannot put a dry rub or BBQ sauce on to fat, as I found out. The next piece I will try and trim all the outer fat off. Would be great if you could buy them without the outer fat would take it to another level. Flavour of the meat though was excellent. G. M.
Anthony Leathem (verified owner) –
3.5kg rib joint, superb BBQ’d.
Ally Weng (verified owner) –
I separate to two levels, one side (with bone) to make soup or BBQ, another side to do roast ^^
Dudley Drayson (verified owner) –
Beautiful set of St Louis ribs, smoked in the Kamado Joe using the standard 3-2-1-1method. Amazingly tasty results.
Guy Ainley (verified owner) –
Very tasty ribs with lots of meat. There was a lot of the fat cap left on though and I’m no butcher so that presentation side looked a bit ropey by the time I’d finished.
Adam Bonarski (verified owner) –
Chunky fresh bloody lovely
Zsuzsanna Foldesi (verified owner) –
Dean (verified owner) –
Exceptional quality ribs, these are huge and of brilliant value for money, a lot different to the standard baby backs from supermarkets!
Arrived quickle and well packaged,
Many thanks.
Robert Tolhurst (verified owner) –
Fabulous! Cooked these ribs on an asado cross over a kadai for 4 1/2 hours. Could easily have given them another hour, but they were sensational. Just trying to work out how long is seemly before I do it all over again.
Scott Tolliday (verified owner) –