St. Louis Style Pork Sparerib
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St. Louis Style Pork Sparerib

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Discover the mouthwatering appeal of our St. Louis Style Pork Spareribs, sourced from the belly section of the rib cage, just below the backribs. Named after the city famous for its barbecue, these ribs are trimmed to a uniform rectangular shape, ensuring even cooking and a perfect bite every time.

St. Louis Style Pork Sparerib in packaging

DINNER MADE SIMPLE.

HOW TO COOK IT

METHOD
TIME
INTERNAL TEMP
ADDITIONAL NOTES
OVEN OVEN
2 HRS
325°F
Place ribs in a shallow baking pan and wrap in foil. Cook for 2 hrs wrapped in foil. If desired remove foil, coat with a sauce and cook in oven for additional 10-15 mins uncovered to finish
GRILL GRILL
2 HRS
350-500°F
Direct heat for 6-7 minutes each side. 350°F indirect heat and wrapped in foil 1.5 - 2 hrs. Internal temp 190–203°F
SMOKER SMOKER
4-5 HRS
225-275°F
3-2-1 method recommended. Internal temp 195–205°F
SLOW COOKER SLOW COOKER
6-8 HRS
Low
Finish under broiler with BBQ sauce for 5 mins
St. Louis Style Pork Sparerib

Nutrition

Serving Size: 4 oz (112g)
Amount Per Serving
Calories 310
% Daily Value
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 90mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes Added Sugars 0g 0%
Protein 17g 35%
Vitamin D 3mcg 15%
Calcium 17mg 2%
Iron 1mg 6%
Potassium 271mg 6%
*Percent Daily Values are based on a 2,000 calorie diet

CUT CURIOSITIES, ANSWERED:

St. Louis style ribs perform best when cooked low and slow. In the oven, cook at 325°F wrapped in foil for approximately 2 hours, then finish uncovered if desired. On a smoker, cook at 225-275°F for 4–5 hours. For tender ribs that pull cleanly from the bone, aim for an internal temperature of 190–205°F.

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