Two Whole Racks of Spare Ribs
Two packs of our pasture-raised St. Louis–cut spareribs. Each rack is carefully trimmed by our butchers into the classic St. Louis style—removing the rib tips and cartilage to create a uniform, meaty rack that cooks evenly and slices clean between the bones. These ribs are rich, well-marbled, and built for smoke. The result is the kind of rib pitmasters look for: tender meat, deep pork flavor, and bones that pull clean with the right bite. ~3 lbs per rack (two racks per order)
$47.99
Weight 4 lb
The Walden Way Guarantee
Our pigs root and roam on pasture, in forests, and in mud, with year-round outdoor access and cozy winter shelter. They enjoy a natural, varied diet, supplemented with vegetarian feed—never animal by-products. No farrowing crates, cages, growth enhancers, antibiotics, or hormones—ever.
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Where It Comes From
Our pork is raised on East Coast farms where hogs spend their lives on pasture and bedded barns, rooting, foraging, and growing at a natural pace. They’re never given antibiotics or growth enhancers, and are fed a diet free from animal byproducts. The result is pork with real structure and flavor—the way ribs are supposed to taste.
Cooking Notes
These ribs shine low and slow. For smokers or pellet grills, run them at 225–250°F for 4–5 hours until tender with a clean bite. Many pitmasters follow the classic 3-2-1 style approach—three hours smoked, two hours wrapped, one hour unwrapped to finish and set the bark. No smoker? No problem. Season generously with salt and pepper or your favorite rub, cook in a 275°F oven for about 2½–3 hours, then finish on the grill or under the broiler to caramelize your sauce. However you cook them, give them time. Good ribs reward patience.
