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Pork Ribs St. Louis Style
2 lbs avg. / pkg
Product information
$20.86
Reviews
4.9 out of 5 stars
4220 reviews
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- Heritage Breed Hogs: From hogs raised on regenerative pastures, free to root and roam their entire lives.
- Trimmed for Even Cooking: St. Louis-style cut removes sternum, rib tips, and cartilage for an easy-to-cook rack.
- No Hormones, antibiotics, or GMO feed: Pure pork raised without shortcuts or hidden additives.
- Built for Low-and-Slow: Well-marbled and meaty, these ribs hold up on the smoker, grill, or oven.
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Additional details
St. Louis pork ribs are the rack you need when the occasion calls for serious BBQ. Ours come from heritage breed hogs raised on regenerative pastures, trimmed into the rectangular cut that's become the standard for backyard pitmasters and competition cooks alike.
What Are St. Louis Pork Ribs?
St. Louis ribs are pork spare ribs trimmed into a flat, rectangular rack. The sternum bone, rib tips, and cartilage are removed, so the rack cooks evenly on the smoker or in the oven.
St. Louis Ribs vs. Baby Back Ribs
Baby back ribs come from the upper ribcage near the loin and are smaller, leaner, and faster to cook. They're a solid choice when time is short. St. Louis-style ribs come from the belly section of the hog, and they’re larger, meatier, and more marbled. Choose them when you want the full low-and-slow experience.
Heritage Hogs Raised on Regenerative Pastures
Our heritage breed hogs have space to root, forage, and move the way hogs are meant to. On our farm, we've seen how pasture-raising produces pork with rich flavor and generous marbling that comes through in every rack. To explore more cuts from our heritage hogs, browse our pastured pork collection.
Free From Hormones, Antibiotics, and GMOs
Our hogs are raised without hormones, antibiotics, or GMO feed, and we never use animal by-products in their nutrition. If you're interested in getting more from the whole animal, we also carry pastured pork organs.
St. Louis Ribs vs. Spare Ribs
The trimmed shape isn't just about looks. A uniform rack sits flat on the grate, holds rubs and smoke more evenly, and portions cleanly at the table. If you want to try more cuts from our heritage hogs, check out our Pork Favorites Box.
Built for Low-and-Slow Cooking
These ribs have a generous meat-to-bone ratio and good marbling throughout. Low-and-slow cooking gives the connective tissue time to break down, producing the tender, pull-clean texture that makes St. Louis ribs worth the cook time.
Perfect for the Smoker, Grill, or Oven
We love them for competition-style BBQ on the smoker, dry-rubbed on the backyard grill, or oven-baked on a cold afternoon when going outside isn't an option. Pair these ribs with our heritage bacon or bratwurst for a full cookout spread.
How to Cook St. Louis Ribs
Remove the membrane from the back of the rack, apply your dry rub, and let them go on indirect heat until they're ready for the smoke. For smoked St. Louis ribs, try the 3-2-1 method: three hours of smoking, two hours wrapped in foil, then one final hour unwrapped with your choice of sauce.
Storage and Preparation
Your ribs ship frozen and vacuum-sealed, and we guarantee them for up to one year in your freezer. Thaw in the refrigerator before cooking. Learn more about how home delivery works or explore our curated bundles for more ways to stock your freezer with quality cuts.
100% Brothers' Guarantee
We treat our customers like family. If you are not satisfied, we’ll refund your money back, and you keep the product.
- NO mRNA or glyphosate
- NO hormones or steroids
- NO GMOs or antibiotics
- NO MSG, synthetic nitrates, or sugar
Lastly, we treat our customers like family. If there's something that doesn't meet your expectations, let us know, and we'll make it right.
Fast Home Delivery
Free delivery starting at $159+ in many states! Plus, get your order in as little as two days with our weekly deliveries. We deliver everywhere within the continental US.
Before confirming your purchase, you'll receive an estimated delivery date so you can plan accordingly.
Seven Sons' Five Steps for Fast and Safe Delivery
- Items are vacuumed sealed in BPA-free packaging for safe transit.
- Extra insulated boxes are designed to withstand hot temperatures.
- Vapor liners are used to reduce airflow & keep your food cold.
- Extra dry ice to keep food safe for at least an extra 24 hours.
- SMS notifications to update you about the status of your order.
To learn more about our home delivery service, please visit our delivery FAQ page.
Brandt's Take on Pork St. Louis Ribs
"Our St. Louis style ribs are a meaty, flavorful rib cut that rewards patience. They need slow cooking for the best results but deliver exceptional taste and tenderness when done right. I'm a dry rub only kinda guy, but like all ribs, these take to a sauce topping wonderfully. " - Brandt (the 7th son)
Product cut
Product score
Tenderness
Hearty
Buttery Soft
Cookability
More Challenging
Pretty Simple
Cost
Budget-friendly
Premium
Farming Practices
Regeneratively-Focused
We use strategic grazing to support animal health, enrich soil, and eliminate the need for harmful synthetic fertilizers, pesticides, and herbicides.
Humanely-Raised
We treat animals with care, raising them in low-stress environments with space to move and express natural instincts, while also ensuring humane harvesting.
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All Protocols
Click above to learn about the protocols we follow to provide healthy, delicious foods you can trust.
Common Questions About our Pork Ribs St. Louis Style
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St. Louis ribs are spare ribs trimmed into a flat, rectangular rack. Ours come from heritage-breed hogs raised on regenerative pastures, free of hormones, antibiotics, and GMO feed.
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Baby back ribs come from higher on the hog and cook faster. St. Louis ribs come from the belly section and have more meat and marbling, making them the better choice when you want a full low-and-slow cook.
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They come from the same place on the hog. The difference is the trim. St. Louis style removes the sternum, rib tips, and cartilage so you get a uniform rack that cooks and portions more cleanly.
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For tender, pull-clean results, aim for an internal temperature of 195 to 205°F. You can also use the bend test. Pick up the rack, and if it flexes easily in the middle, they're done.
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Our heritage hogs have room to root and forage on open pastures their entire lives, with no hormones, antibiotics, or GMO feed. In our experience, that kind of raising produces pork with richer flavor and better marbling. If you want to see how we do it firsthand, our Indiana farm is always open to visitors.
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Pork Ribs St. Louis Style
$20.86
