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.
Chris (verified owner) –
Wouldn’t say these were St Louis cut ribs but it’s an incredible cut of bone in pork belly. Cooked on the smoker for a total of 8 hours, 4 unwrapped, 3 wrapped in foil, then another hour unwrapped with a BBQ sauce glaze and it turned out incredible. The fat rendered down really well and the flavour of the pork was prominent even with the addition of a rub and glaze. There’s so much eating on this cut of meat, it’s huge and there’s so much mate, the fat renders down to add to the flavour and if cooked right will almost disappear in to the meat. Highly recommended
Geoff Kitson (verified owner) –
Noel Parker (verified owner) –
Although the slab I recieved was of superb quality I expected two slabs of lower weight but of a combined higher weight.
I will be ordering again because your product is the highest quality.5.5k is not the 7k I was led to think I was getting.
Helfordpirate (verified owner) –
Disappointed. Foolishly expected something called “St Louis Cut Ribs” to be St Louis Cut Ribs and not a skin-less Pork Belly. No way you could smoke these and render that fat before the meat was mush. Ended up cutting the fat and trimming for an expensive rack of spare ribs.
Nicholas Page (verified owner) –
Smoked mine with the 3-2-1 method. Ok but I wouldn’t stay worth the price. After 6 hours of slowly smoking. They were still quite tough.
Robert Brauer (verified owner) –
Great size, fantastic flavour!
William Rookes (verified owner) –
50% of weight was in fat. Disappointing. The meat was tasty but not good value.
J Higgs (verified owner) –
Absolutely bangin, speedy delivery and lovely meat!
Dean (verified owner) –
8 hour low and slow these were the best ribs Iv ever had, the amount of meat on them is next level will definitely be buying more
Nick Mahoney (verified owner) –
These ribs will not fail to impress, 9hrs cook in the smoker produced some lovely ribs, recommended these to some friends to try also
John Dobie (verified owner) –
Alan Shields (verified owner) –
I cooked two, dry rubbed ribs on a Kamado Joe for six hours, slow and smoked. I have never received such massive complements from my guests for a bbq. All of them loved these meaty ribs. They made for a memorable evening.
Derek Hutchison (verified owner) –
easily feed 10 as a starter
Luke Mears (verified owner) –
Alexander Colin Saxton (verified owner) –
Quite the best ribs ever. Perfectly prepared.