Spare Ribs

Our Spare Ribs come one full slab per package, weighing in at 2 to 3 pounds each. These ribs are rich, meaty, and well-marbled, offering deep flavor and fall-apart tenderness when cooked low and slow. Cut from the belly side of the ribcage, spare ribs have a bit more fat than baby backs, which means more juiciness and bigger flavor in every bite. Perfect for smoking, roasting, or slow-braising on the stove.

Cooking Tips:

Low and Slow is Best: Season generously with a dry rub, then cook at 275°F for 2.5 to 3 hours until tender. Wrap in foil during the last hour to lock in moisture.

Grill to Finish: After oven roasting or smoking, brush with your favorite sauce and finish on the grill for 5 to 10 minutes to caramelize.

Stovetop Braise: Simmer ribs in broth with garlic, onions, and a splash of apple cider vinegar for 2 hours, then broil to crisp the top.

Oven Baked Simplicity: Place in a roasting pan with a little liquid, cover tightly with foil, and bake at 300°F until fork-tender.

Recipe Ideas:

Smoky Paprika Dry Rub Ribs: Rub with smoked paprika, brown sugar, garlic, and a pinch of cayenne. Bake or smoke until tender, then glaze with a splash of cider vinegar and honey.

Sticky Ginger-Soy Ribs: Marinate in soy sauce, fresh ginger, garlic, and a spoonful of honey. Braise until tender and reduce the liquid to a sticky glaze.

Chimichurri Basted Ribs: Roast with salt and pepper, then baste with bright chimichurri sauce in the final 20 minutes for a herby, tangy finish.

Peach Mustard Ribs: Mix peach preserves with Dijon mustard and a dash of hot sauce. Brush over ribs during the last 15 minutes of cooking for a sweet and tangy twist.

These Spare Ribs are built for flavor and shine when you give them time. Great for weekend meals, backyard cookouts, or anytime you want something slow-cooked and satisfying.