7 Day Dry-Aged Yorkshire Pig St Louis Pork Ribs
Farm: Nidderdale - Area of Outstanding Natural Beauty
Shelf Life: 4 Days
St Louis Pork Ribs are a true meaty finger licking feast. A versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue. Left on the bone for maximum flavour, these ribs promise juicy succulence, showcasing the rich quality of our native breed outdoor reared pork, sourced exclusively from small traditional farms.On the odd occasion this product might have to be despatched previously frozen. When this happens it cannot be refrozen. The pork ribs are dispatched frozen, and defrost en route to you. Consume within 24 hours after defrosting. Please make sure the pork ribs are thoroughly defrosted before cooking.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character
Tasting Notes: Rich, Succulent, Creamy
St Louis Pork ribs, cut from the breast and belly, originated from this area of the USA. The city provides the name of St Louis style ribs, which are spare ribs with the sternum bone, cartilage and rib tips removed to create a very recognisable rectangular-shaped rack. These are far more meatier than our Baby Back Ribs and take longer to cook, with bigger bones running the width of this cut.
This is a wonderful American influenced cut, on the bone for flavour with plenty of delicious meat, and a favourite of chefs for its versatile abilities, being particularly well suited to marinating, and then popping under the grill or onto the barbecue. Try serving alongside baked potatoes, home made coleslaw and sweet corn on the cob for a delicious year round meal.
|Our recipe tips for cooking your St Louis Pork Ribs|