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.
Steve Hurst (verified owner) –
I don’t like leaving negative reviews but I feel this is justified.
There was so much fat on this cut I had to trim just under a kilo before I started the overnight brine.
The finished ribs were ok but I was paying for a lot of fat that I didn’t want.
A real shame.
Gary Cordier (verified owner) –
This rack of ribs had so much meat on they were like chops. At least 1 inch on over ribs, just the right amount of fat & they took the marinade very well.
James Maddocks (verified owner) –
James Donnelly (verified owner) –
Very well packaged. Beautiful selection of meat. Only cooked this so far. For St Louis ribs I needed to trim a layer of fat first. Wish I had sharp knives – that’s the next thing. Set them in my Green Egg on low and slow and 6 hours later …… ooooooh my! Can’t wait to use the next chunk of meat. Thank you
Nick Eales (verified owner) –
Jackie Wells (verified owner) –
Great value. A very big rack of ribs with plenty of meat. Recipient very pleased as part of a birthday gift. Frequent updates on delivery .
Bryan McKinny (verified owner) –
Lovely slow smoked.
Philip Durrant (verified owner) –
Stunning 3kgs of succulent pork; really meaty, much more than you might expect on ribs (or possibly want, go for baby back ribs if you want to chew meat off the bone). Rubbed with sea salt, freshly cracked pepper and garlic powder, smoke it low and slow on the Kamado Joe to 93 C, glazed half with a Carolina mustard sauce and left the rest for personal choice. Served four people hot, then cold the next day, then leftovers in a stir fry. Went down a storm. Fabulous.
Chris Jones (verified owner) –
Anthea Stephenson (verified owner) –
Haven’t cooked this yet, but I love my rare breeds so I’ve high hopes. The butchery and prep, and meatiness of the ribs is fantastic.
Dominic Begley (verified owner) –
This was an epic cut. Trimmed slightly just because I had a new knife to try. Cooked at 135 for 2 hrs. Wrapped in foil and continued at 120 for another 3 hrs. Rested wrapped for 1 hr. Just wow.
Bryan Stancliffe (verified owner) –
Tasty meat but the fat cap was a large part of the weight. Removed and rendered to a lot of lard. Had to remove alot of thin, boneless meat that would not have survived the cook. Basically had to trim these myself to have St Louis ribs
Steve Mundell (verified owner) –
The best. Glad they are not butchered before you get them, where would all the fun be if there were!
Graham Snow (verified owner) –
Ribs went down a treat at the bbq. Cooked in oven 110c for 5 hours then finished off on the bbq coated with bbq sauce.Very meaty
Jaimal Chohan (verified owner) –
Rivs arrived looking great, had a little fat and membrane to trim off but otherwise no complaints.
I followed the Meathead method and smoked this with a dry rub for ~6 hours at 225 on applewood, adding a layer of Sauce Shop Cherry Burbon for the last hour.
They were some of best ribs I’ve ever had. 10/10 will order again.