Pork Spare Ribs
Pork Spare Ribs
2.25 lbs avg
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Smoked Over Real Hickory Wood
- No Nitrates or Nitrites
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
The quality of our spare ribs starts with how we raise our hogs. Unlike conventional pork, which is often raised on high-PUFA (polyunsaturated fat) feed, our hogs are given a custom, corn- and soy-free, low-PUFA diet. This promotes a healthier fat profile, rich in beneficial saturated fats and lower in harmful unsaturated fats, supporting your metabolic health. Plus, our pigs are raised on diverse pastures, foraging on grasses, roots, and insects, which enhances the meat’s nutrient profile, including higher levels of Vitamin K2 and Vitamin D—crucial for heart health, strong bones, and immunity.
Since the hogs are raised in harmony with nature, allowing them to thrive naturally, no pharmaceutical interventions are needed—no antibiotics, hormones, or vaccines.
The result is a product that’s not only flavorful and tender but also clean, nutrient-dense, and better for you. Enjoy spare ribs that truly embody the way pork was meant to be—wholesome, delicious, and nourishing.
Cooking Methods
- Grilling: Grill your spare ribs over indirect heat, basting with BBQ sauce or a marinade, for a smoky, caramelized exterior. Grill for about 2–3 hours at medium heat, turning occasionally.
- Slow-Cooking: Perfect for the slow cooker! Season the ribs with your favorite rub or marinade and cook on low for 6–8 hours until the meat is tender and falls off the bone.
- Oven Roasting: Roast the ribs in the oven at 300°F for about 2.5 to 3 hours. Start by wrapping them in foil, then finish them uncovered for the last 30 minutes to allow the sauce to thicken and caramelize.
- Smoking: If you have a smoker, spare ribs are an ideal candidate for a low and slow smoke. Smoke at 225°F for 4–6 hours, using wood like hickory or applewood for flavor.
Meal Ideas
- Classic BBQ Ribs: Grill or roast the ribs and smother them with your favorite BBQ sauce. Serve with classic sides like coleslaw, baked beans, and cornbread.
- Ribs with Honey Mustard Glaze – Roast or grill the ribs with a tangy honey mustard glaze for a sweet and savory twist. Pair with roasted vegetables or a simple salad.
- Pork Ribs Tacos: Shred or chop the cooked ribs and use them as a filling for tacos. Add fresh toppings like salsa, guacamole, cilantro, and lime for a vibrant and flavorful dish.
- Ribs with Apple Cider Vinegar Sauce: Braise or slow-cook the ribs with a tangy apple cider vinegar-based sauce for a slightly tart and savory meal. Pair with mashed potatoes or sautéed greens.
Pork Spare Ribs Reviews
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions—mobile pasture-raised with daily access to fresh grass, clean air, and space to express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
