Our Pork Spare Ribs are cut of pork ribs taken from the belly section of a pig, located below the back ribs and including the breastbone. Therefore they are a meatier, fattier rib with more connective tissue that typically requires slow cooking to become tender; they are also sometimes called "side ribs" or "spareribs" and are often prepared with BBQ sauce. Best cooked low and slow with smoking or braising to break down the connective tissue
Popular styles: "St. Louis style" spare ribs, where the breastbone and cartilage are removed, creating a more rectangular shape