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pork spare ribs sizzling on a grill with a family picnic in the background and out of focus.
  • pork spare ribs sizzling on a grill with a family picnic in the background and out of focus.
  • pork spare ribs sizzling on a grill with a family picnic in the background and out of focus.
Pork Spare Ribs

Pork Spare Ribs

$15.36 USD
2 left

Our Pork Spare Ribs come from local farms where animals are raised with care and attention to quality. Locally sourced pork offers superior freshness compared to mass-produced alternatives, delivering richer flavor and better nutritional value. When you choose local, you support sustainable farming practices and know exactly where your meat comes from—no mystery, just honest, wholesome food for your family.

**Slow-Cooked Comfort Classic**

Rub your spare ribs with brown sugar, paprika, and garlic powder, then let them braise low and slow in the oven for three hours with a splash of apple cider vinegar. The meat becomes so tender it falls right off the bone, and your kitchen fills with an aroma that brings everyone to the dinner table. 

**Backyard Barbecue Favorite**

Fire up the grill and brush your ribs with your favorite barbecue sauce during the last thirty minutes of cooking. Serve alongside coleslaw and cornbread for a meal that feels like a celebration, whether it's a weekend gathering or a simple family dinner.

**Asian-Inspired Glazed Ribs**

Combine soy sauce, ginger, honey, and a touch of sesame oil to create a glossy glaze. Bake the ribs until caramelized and sticky, then garnish with green onions and sesame seeds for an elegant twist that impresses without requiring hours in the kitchen.

**Weeknight Sheet Pan Dinner**

Arrange ribs on a sheet pan with baby potatoes and root vegetables, drizzle with olive oil and herbs, then roast everything together at 425°F for about forty-five minutes. One pan means less cleanup and a complete, nourishing meal ready when hunger strikes.

**Instant Pot Quick Fix**

Pressure cook your ribs with broth and seasonings for just twenty minutes, then finish them under the broiler with sauce for a caramelized exterior. Perfect for busy weeknights when you want homemade quality without the all-day commitment.

Where I Came From

Name: Moe (ZPHYORK25-5)
Breed: Hog-Yorkshire
Grower: Zephyr Farms, Kingston, TN
Birth Date:
Harvest Date:
Processor: Gamble's Processing
Finish Wt.: 255

Moe's been a great pig. He came to us as a 3wk old piglet from Pierce Farms in Athens. He spent the first month in our barn with his 2 brothers, Larry and Curly, in the shade to get acclimatized (Yorkshire's burn easily). After that, we moved them to a 256 sq ft pen outside where they could root up the dirt and wallow in the mud. They were raised on Piggy Punch feed from the co-op (16% protein, unmedicated) and table scraps. They never needed a visit from the vet (and hence, no vaccinations). They grew at 1.3lbs/day which is close to their target of 1.5lbs/day.