Maine Pasture-Raised St. Louis Ribs
Avg. 2 lbs
TEMPORARY LIMIT 2 PER CUSTOMER
St. Louis–style ribs just might be the best kind of ribs. These ribs have been cut by our butchers "St. Louis style". This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape.
St. Louis-style spare ribs are taken from the belly side of the ribs, making them bigger than baby back ribs with more meat on the bones. This cut is perfect for cooking low and slow in the oven or on the grill.
We are excited to be partnering with Serendipity Farm in Bradford, Maine. The Lorette family has been raising livestock for 45 years. Their pork has many fans and a well-earned reputation for being exceptional.
- Avg 2 lbs
- Pasture raised at Serendipity Farm, Bradford, Maine
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
For over 40 years, Serendipity Farm and the Lorette family name have stood for integrity and quality In Maine farming circles.
That legacy continues today with George Lorette at his farm in Bradford. George grew up in Maine, but then left to get a degree in animal science and livestock production from Kansas State University. After Kansas State he worked at Murphy Hog Farms in North Carolina before returning to Maine to raise his own family and launch his own hog farm.
Serendipity today produces the highest quality all natural, pasture-raised pork.
Do St Louis ribs take longer to cook than baby back ribs?
The larger size of the St. Louis-style ribs means that they take longer to cook, so note that baby back ribs take about 1 1/2 to 2 hours to cook at 300°F, but St. Louis ribs will take 2 1/2 to 3 hours.
I love pork. I love bacon.
Well, I should qualify that. I love good pork and good bacon but I hate grocery store pork and bacon.
I've got two problems with grocery store pork.
First, it is bland, flavorless and rubbery.
Second, the pigs come from factory farms where the conditions are inhumane. (Maybe in the US and maybe from another country. Labels are deceiving.)
I've been on a quest for great pork from a farmer I could trust for months now. And this spring I finally found him. I am over-the-moon thrilled to be able to offer our customers pork that tastes great and was raised humanely from Serendipity Farms in Bradford, Maine.