Pork Ribs

Ranch-Raised Pork Ribs. Three Cuts, Endless Ways to Cook.

Our pigs are raised on pasture at Bug Out Ranch — rooting, roaming, and living the way pigs should. The result is pork with real flavor and fat that renders beautifully, whether you're firing up the smoker, manning the grill, or braising low and slow in the oven. Choose the cut that fits your cook.

Spare Ribs

The full slab. Spare Ribs are cut from the belly side of the rib cage and are known for their generous marbling and rich, porky flavor. More meat between the bones, more fat to render, and more reward for the patient pitmaster. These are the classic backyard BBQ rib — big, bold, and deeply satisfying.

• Best for: smoker or charcoal grill
• Cook time: 5–6 hours at 225–250°F
• Serves: 2–3 people

St. Louis Style

Spare Ribs, trimmed to perfection. The St. Louis cut removes the sternum, cartilage, and rib tips to create a uniform, rectangular rack that cooks evenly and presents beautifully. Same rich flavor as the full spare rib — just cleaner, more consistent, and competition-ready.

• Best for: smoker, grill, or oven
• Cook time: 4–5 hours at 225–250°F
• Serves: 2 people

Boneless Country Style Ribs (1.5–2 lbs)

Don't let the name fool you — these aren't traditional ribs, but they're arguably the most versatile cut on the hog. Cut from the shoulder end of the loin, Country Style Ribs are thick, meaty, and loaded with flavor. Braise them until they shred, grill them like chops, or slow cook them in your favorite sauce. Fast weeknight dinner or weekend feast — they deliver either way.

• Best for: slow cooker, Dutch oven braise, or grill
• Cook time: 2–3 hours braised or 20–25 min grilled
• Serves: 2–3 people per pack

All cuts are pasture-raised, hand-trimmed, and vacuum-sealed fresh from the ranch.