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Baby Back Ribs
$26.99
If you need ideas, click here to review a recipe or watch this video! This item MIGHT be delivered frozen We source them from Comfrey Farms in Minnesota. Our Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no...
If you need ideas, click here to review a recipe or watch this video!
This item MIGHT be delivered frozen
We source them from Comfrey Farms in Minnesota.
Our Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients.
PRIME PORK?
Ever heard of Prime Pork? We have fallen in love with it.
Our Pork is now sourced from Comfrey Farms, out of Minnesota. This program focuses on raising DUROC pork of the highest quality from 4 specific family farms... it is so high quality they actually certify the pedigree of each animal.
Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free.
What can you expect from our pork?
- Excellent Marbling
- Ruby Pink Color
- Optimal pH
- Perfect texture
- Flavorful and juicy pork.
All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% Ractopamine (Paylean) free.
BABY BACK RIBS VS ST LOUIS RIBS?
Baby back ribs and St. Louis ribs are both cut from the pork loin, but they are different cuts. Baby back ribs are cut from the upper portion of the pork loin, closest to the spine, and are shorter and curved in shape. They are also leaner and more tender than other types of pork ribs. St. Louis ribs, on the other hand, are cut from the lower portion of the pork loin, near the belly, and are flatter and longer in shape. They have more fat and connective tissue, which can make them more flavorful but also requires a longer cooking time to break down the collagen. Both types of ribs can be grilled, smoked, or slow-cooked, but cooking techniques and seasonings may vary depending on personal preference.
