Outdoor-Reared St Louis Style Pork Ribs 3.5kg

Primrose Herd Outdoor-Reared St Louis Style Pork Ribs 

A St. Louis-style pork rib is a full rack of belly/spare ribs that has been trimmed down into a clean, uniform, rectangular slab.

We take a pork belly, remove the skin and square of the ribs leaving a full rack with a layer of meat and a layer of fat that will render and baste during a long slow cook.

The hard breastbone, gristle, and thin flap of meat (the rib tip) are cut away, leaving flat, straight bones with a generous layer of rich, well-marbled meat. Because of their square shape and even thickness, St. Louis ribs lie flat, cook uniformly, and take on an incredible caramelised crust—making them the gold standard for competition barbecue.

Weight 3.5 kg.

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 3.5 kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery:  Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master St. Louis-Style Pork Ribs

St. Louis-style ribs are flat, meaty, and beautifully marbled, making them the ultimate rack for barbecue. Because the cartilage and breastbone have been trimmed away, they cook far more evenly than full spare ribs. The secret to perfection is peeling the membrane, using the 3-2-1 low-and-slow method, and checking for the bend test rather than relying solely on time.

1. Strip the Membrane & Dry Brine

Flip the rack bone-side up and slide a butter knife under the translucent membrane (peritoneum) covering the bones. Grab it with a piece of kitchen paper for grip and peel it off in one smooth strip—this allows your rub to penetrate and prevents a tough, chewy bite. Season generously with a quality sweet-and-savoury dry rub at least 1 hour before cooking.

2. Master Low-and-Slow Heat (110°C–120°C)

Set up your smoker, barbecue, or oven for indirect heat at 110°C to 120°C. St. Louis ribs contain rich connective tissue and intramuscular fat that require steady, gentle heat to break down into silky gelatin without drying out the meat.

3. Follow the 3-2-1 Method (or 2.5-1.5-1 for Lighter Racks)

• 3 Hours Unwrapped (Smoke & Bark): Place the rack bone-side down over indirect heat with hickory, apple, or oak wood smoke. Leave unwrapped until a deep mahogany crust (bark) forms.

• 2 Hours Wrapped (Tenderness): Transfer the ribs onto a double layer of heavy-duty foil. Add a few knobs of butter, a drizzle of honey or maple syrup, and a splash of apple juice or cider vinegar. Wrap tightly and return to the heat to steam until completely tender.

• 1 Hour Unwrapped (Glaze & Set): Carefully unwrap the ribs, brush both sides with your favourite barbecue sauce, and cook unwrapped for 30–45 minutes to let the glaze caramelize into a sticky lacquer.

4. Trust the "Bend Test" (Not Just the Clock)

Ribs are ready when they pass the bend test. Pick up the rack from one end with tongs—the meat should crack open gently in the centre and the rack should bend almost 90 degrees without completely falling apart. You want clean-bite tenderness that pulls off the bone easily, not mushy meat that slides off onto the floor.

5. Rest Before Slicing

Transfer the rack to a board and let it rest for 10 to 15 minutes. Slice between the bones from the back (bone side up) using a sharp chef's knife so you can clearly see where to cut straight through.