These pork back ribs (sometimes called Baby Backs) are great for low and slow recipes. The general procedure for cooking ribs involves rubbing herbs or sauces and sealing the ribs within a foil packet for a long, low-temperature roasting or smoking until the meat is pulling away from the bones. Then, just before finishing, remove the foil and grill or broil the ribs over more intense heat to give some browning as a finishing touch.
Back ribs are leaner than spare ribs, but a lot of recipes will work more or less interchangeably between the two cuts. Back ribs typically require slightly less cooking time.
All our pork comes from our good friends at Cairncrest Farm. We’ve found that we have very compatible goals and farming practices, so we are happy to have them as a partner for pasture raised pork. Pigs are animals that thrive in an outdoor environment, where they can root in the ground and sprawl in the sun. And consequently you’ll find that this pork is unlike other pork. The meat has developed character because of the active and healthy lives these pigs live. All the pigs’ grains are non-GMO (grown right here in our town actually) and of course the pigs are free of antibiotics and hormones.
We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.