Spareribs Sliced
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These forest-raised pork Spareribs are rich, meaty, and perfect for low-and-slow cooking. The natural marbling and deep flavor come from pigs raised outdoors the way nature intended—on roots, nuts, and sunshine. Smoke ‘em, braise ‘em, or slather in sauce—either way, they won’t last long.
Vacuum sealed & frozen.
Rub your forest-raised spareribs with your favorite spice blend and let them rest overnight if you’ve got the time. Slow-cook them in the oven at 275°F for 3–4 hours until tender, then finish on the grill or under the broiler to crisp up the edges. Brush with barbecue sauce (or not—they’re flavorful enough without it) and let rest before enjoying.