Riblets

Pasture-raised pork riblets are cut from the lower portion of the spare rib — the small, cartilage-rich tips that are trimmed away when a full spare rib is squared into a St. Louis style rack. What they lack in size they more than make up for in flavor — dense, fatty, and deeply savory, riblets are a favorite among cooks who know that the most flavorful parts of the animal are often the least glamorous.

Low and slow is the way — braise them in the oven or crockpot until the cartilage softens completely and the meat pulls away easily, or smoke them low and slow and finish with a sticky glaze. They are also outstanding braised in a flavorful liquid — beer, cider, or a simple stock with aromatics — where the collagen and cartilage enrich the cooking liquid into something extraordinary. And for anyone who makes a Sunday tomato sauce, a handful of riblets simmered low and slow into a ragu is one of the great Italian-American traditions — the cartilage dissolves into the sauce and the pork fat gives it a richness that no other addition can quite replicate.

Sold by weight. Select the size that best suits your needs. For reference, a 2.0 lb pack is pictured.

If you love pasture-raised pork ribs, you may also like our St. Louis ribs full rack, St. Louis ribs half rack, baby back ribs, and Boston butt.