Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Pork Spare Ribs
Heritage-Bred | Antibiotic Free

Pork Spare Ribs

  • 3lbs per rack, 1 rack per pack
  • Bone-in and trimmed to competition specs.
  • Cut from Duroc-bred hogs that are humanely raised crate-free and are fed a 100% vegetarian diet with no antibiotics, no added hormones, or artificial ingredients, ever.
  • Pork Spare Ribs contain slightly more fat than Baby Back Ribs, offering more flavor and tenderness.
  • Individually cut, trimmed, and vacuum sealed; ships frozen.

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$35.00
$35.00
$35.00
  • Free overnight shipping on orders of $150+
    Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
  • Packed and shipped from our state-of-the-art USDA facility
  • Military, Medical, and First Responder Discount
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Need It By Tomorrow?

Need It By Tomorrow?

Order by 3:00 p.m. ET, Monday through Thursday for next day delivery!
Plus, get free shipping on orders over $150.
Additional Details

Additional Details

  • Pork Spare Ribs are cut from the belly of the hog below the back ribs and above the breast bone. Cutting spare ribs from the bottom of the rib section provides higher levels of fat, which creates a buttery flavor and fall-off-the-bone texture.

  • Our Pork Spare Ribs are cut to competition specs and arrive rub-ready – no additional trimming needed!

  • Market House Pork Spare Ribs are cut from Duroc-bred hogs, humanely raised crate-free on Creekstone Farms. These hogs are fed a 100% vegetarian diet with no antibiotics, hormones, or artificial ingredients, resulting in premium pork with deep-red coloring and excellent marbling.

  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

  • Thaw your pork spare ribs in the refrigerator overnight, or longer, until they are completely thawed. To speed up the thawing process, place the rack of spare ribs in a leak-proof plastic bag and submerge it in cold water.

  • Once thawed, slow-smoke your spare ribs at or below 250°F for 4-5 hours. Apply a binder like hot sauce or mustard, season one side, wait 15 minutes, then season the other. Smoke uncovered for 2-3 hours, wrap in foil, and cook another 2 hours. Unwrap for the final 30-60 minutes to crisp, aiming for an internal temperature of 200-205°F.

  • A Market House favorite to make with Pork Spare Ribs are traditional smoked ribs served with a flight of different BBQ sauces. Check out our favorites here!

  • Note: Consuming raw or undercooked pork may increase your risk of foodborne illness.

How To Prepare

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Market House
Quick Ship
Free overnight shipping on all orders. Dinner when you say so!
Free overnight shipping applies on orders $150+ and next-day delivery applies to orders placed Monday-Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
Market House
Flash Frozen
Everything is flash frozen for quality and ships with dry ice to stay that way.
Market House
Eco-Friendly
Packaging that's non-toxic and as eco-friendly as we could find.
FAQs

FAQs

Where does Market House source its pork from?
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Market House pork comes from hogs that are of the Duroc breed and are humanely raised crate-free on Creekstone Farms. Creekstone farmers feed their hogs a 100% vegetarian diet with no antibiotics, no added hormones, or artificial ingredients, ever, and Duroc-bred hogs produce premium pork renowned for deep-red coloring and marbling.

What is the most common recipe to make with Pork Spare Ribs?
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Traditional smoked ribs is the most common recipe to make with Pork Spare Ribs. Once thawed, we recommend slow-smoking your pork spare ribs at or below 250° F for 4-5 hours. Apply a binder such as hot sauce or yellow mustard and then season it generously with your favorite rub. Season one side, wait at least 15 minutes, and turn over to season the other side. Place the rack of spare ribs uncovered on the smoker. After 2-3 hours, wrap the ribs in tinfoil and cook for an additional 2 hours. For the final 30-60 minutes, remove the tinfoil and cook unwrapped to crisp up the outside of the ribs. You should aim for an internal temperature of 200-205°F.

What part of the pig are Pork Spare Ribs cut from?
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Pork Spare Ribs are cut from the belly of the hog below the back ribs and above the breast bone. Cutting spare ribs from the bottom of the rib section provides higher levels of fat, which creates a buttery flavor and fall-off-the-bone texture.

What does “Competition Spec” mean?
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If you’re a competition meat smoker, our Pork Spare Ribs will arrive rub-ready. We process our Spare Ribs to competition specs, meaning that the external fat on the cut is trimmed more than traditional spare ribs would be would be.

What is the difference between Spare Ribs and Baby Back Ribs?
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The biggest differences between spare ribs and baby back ribs are the fat content and the size. Spare ribs are cut from the belly area of the hog, where as baby back ribs are cut from around the loin area. Additionally, spare ribs are much large than baby back ribs.

How long can I keep my Pork Spare Ribs in the freezer?
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All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.