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19.48
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<p>These St. Louis spareribs are a fantastic cut of meat that comes from the belly of the pig. They are meaty and have a great flavor profile that is perfect for barbecuing. These ribs are perfect for slow-cooking in the oven or on the grill and are sure to become a family favorite.</p>
Heritage St. Louis Spareribs
Non-Member Price:
$19.48
Member Price:
$19.48
Best. Pork. Ever. Delicious and luxurious, night and day different from what you’d get at the grocery store. Heritage pork raised on pasture is packed with flavor and healthier for you, too.
Learn more →
These St. Louis spareribs are a fantastic cut of meat that comes from the belly of the pig. They are meaty and have a great flavor profile that is perfect for barbecuing. These ribs are perfect for slow-cooking in the oven or on the grill and are sure to become a family favorite.
Flavor Profile
These spareribs are tender, juicy and absolutely delicious. They have a slightly smoky flavor and a wonderful mouthfeel. The overall eating experience is truly exceptional.
Chef's Serving Suggestions
If you're looking to pair your St. Louis spareribs with a delicious side dish, some of our favorites include roasted Brussels sprouts with bacon, mac and cheese, or simple steamed green beans. For a flavorful sauce to top it all off, we recommend a classic BBQ sauce, honey mustard, or ranch dressing. No matter what you choose, we know you'll love these delicious ribs!
Humanely raised on open pastures, Gunthorp’s Duroc hogs are a heritage breed that produces high-quality meat with fine-grained marbling, a beautiful pink color, and rich flavor that can stand on its own.
The Story of Gunthorp Farms
The Gunthorp family in La Grange, Indiana has been in the business of farming since before the Great Depression, raising their animals on pasture the entire time, even as industrial production boomed around them and threatened to put pasture-based farmers out of business.
The pressure came to a head in 1998, when Greg Gunthorp was selling his pigs -- he only raised pigs back then -- into the "commodity market" for just five cents a pound. Five cents was the going rate for pigs, whether you raised them in overcrowded, closed barns or on pasture; and incredibly, that 5-cent rate was less than Greg's grandfather earned per pound in the 1920s.
Making a Sustainable Future
To keep the pasture-raised business going, Greg knew he needed to diversify his business. He started raising poultry and even selling his pork directly to high-end markets and restaurants. Now in their fifth-generation of pig farming, the Gunthorps continue to raise their hogs in the way they know is right. Their Duroc hogs enjoy open pasture year-round, feeding on native grasses as well as supplemental non-GMO feed from local farmers in the area. These heritage breeds, in combination with their diet and care, produce high-quality meat with fine-grained marbling, a beautiful pink color, and rich flavor that can stand on its own — beating anything you’ll find at your grocery store.
