St. Louis Style Ribs are also known as "Long Bone Ribs", "Spare Ribs" and "Breastbone-Off Ribs". They are cut from the bottom/belly portion of the rib cage after the belly meat has been removed. The hard breast bone and chewy cartilage have been removed, leaving a rectangular shape. St. Louis Style Ribs are longer, thinner and have more fat than Baby Back Ribs so they are great for browning and are full of flavor. St. Louis Style Ribs can be interchanged with Baby Back Ribs in recipes but are larger so they need a longer cooking time.
COOKING TIP: Keep your temperature low and cook them nice and slow to keep your ribs from drying out. Use a meat thermometer to test for desired doneness.
Each package contains 1 slab of ribs, approximately 10-13 rib bones per slab.
The advertised price is an estimate based on exactly 3.00 lbs. The final price will vary based on the actual weight of your package.
All of our pigs here at John Henry's are fed a mix of corn, oats, and alfalfa to keep them happy and healthy. They are locally raised, treated humanely and never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides.
Blog Post: The Difference between Baby Back Ribs and Spare Ribs