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Pork Baby Back Ribs

| (1) 2.0-2.75 lb. rack

Nothing says tailgate like Baby Back Ribs so good you might just skip the game. A bit leaner, a bit smaller, and a bit quicker to cook than spare ribs, our Baby Backs are the perfect finger food for your pregame. Just don’t forget the napkins!

*All products are shipped raw and frozen unless otherwise noted

Whether you're smoking them, grilling them or baking in the oven, the key to great ribs is "low and slow". Cook on heat no hotter than 275°. They'll take a good amount of time to cook, but it'll be worth it. You can finish on high heat for a little char if you prefer.

Product Tour

Located along the center of the back, the Loin is the largest primal on the pig and the source of many of most popular cuts at the butcher counter. It is both the leanest and most tender section of the hog, making it ideal for chops and steaks. Meat from the loin generally cooks quickly and does well over high heat, with the exception of the slow-cooking baby back ribs.

Local heritage.

Local heritage.

Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.