Pork5.0
Baby Back Ribs
Whole rack of baby back ribs from heritage hogs. Tender, lean, and ready for low-and-slow.
$7.99/lb
In stock
About this cut
What makes this cut.
House-made pork sausage seasoned with fennel, garlic, and a hint of paprika. Five links per pack.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
3.6/5
Based on 5 reviews
5
2
4
1
3
0
You might also like
Other cuts worth knowing.
View cut
NewPork4.5
Thick-Cut Smoked Bacon Pack
Hardwood-smoked, thick-sliced bacon cured in-house. 12 oz package.
$9.99
In stock
Pork4.8
Pork Belly
Skin-on slab pork belly from heritage hogs. Cure it, braise it, or slice and roast — endlessly versatile.
$10.99/lb
In stock