These are not your average baby backs.
We’ve cut these racks extra thick and extra meaty for a richer, more satisfying bite—perfect for long, slow roasting or smoking.
Baby back ribs come from the upper portion of the loin, the same area as our bone-in pork chops. Each rack includes eleven to thirteen ribs, but with more meat left on the bone than you’ll typically find.
As with all our pork, these ribs come from pasture-raised, heritage breed hogs raised right here on our farm. Our pigs are never given routine antibiotics or vaccines, and they spend their lives on pasture free from agricultural chemicals. They’re fed a corn-free ration of wheat, barley, and toasted soybeans—resulting in clean, deeply flavorful, nutritious pork.
Low and slow is the key. Give these ribs time and gentle heat to break down the connective tissue, and you’ll be rewarded with tender, fall-off-the-bone meat that doesn’t need much more than salt and pepper. Of course, they take beautifully to your favorite rubs and barbecue sauces, too.
