Spare Ribs

Spare Ribs

18.00

Summer isn’t summer without a rack of sticky, fragrant ribs. Try cooking them low & slow in the oven for fall-off-the-bone tender.

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About this Cut

Our heritage breed hogs are raised on pasture, which definitely affects the color and flavor. Ribs come from the side of the pig, right between the pork chops and the bacon.

Cooking Inspiration

Roasts are slow food. Use several hours of moist heat (no grilling or frying) to attain melt-in-your-mouth tenderness. Tender ribs are the result of long, slow cooking. You can cover them with foil and roast them in the oven, or grill them over indirect heat.

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PASTURE RAISED

Bluestem Farm raises heritage-breed pork on pasture in northern Michigan.

GROWING PRACTICES

To the fullest extent possible, our animals are pasture-raised. This means they are rotated through our fresh, certified organic pastures during the snow-free months, and allowed continuous access to the outdoors during the winter.

Unlike ruminants such as cattle, pigs and chickens are omnivores. They need a balanced diet, which almost always means that grains are a part of their health and growth. That's the case on our farm also. We go out of our way to provide supplemental feed that is local and not genetically modified/non-GMO.

Our animals are never given growth hormones. We treat animals like ourselves, and would give antibiotics only in the case of a true medical emergency, never to boost growth or to temper the effects of confinement. There has never yet been a cause for antibiotics use at our farm.

For more information about our practices, please don't ever hesitate to ask us.