Pork Belly Ribs St Louis Style

Pork Belly Ribs — St Louis Style

Our St Louis Style Pork Belly Ribs are trimmed from the spare rib section — the meatier, fattier, more flavourful ribs that sit below the baby backs. The "St Louis" cut means the tips and skirt have been removed for a clean, rectangular rack that cooks evenly and presents beautifully on the plate.

These ribs deliver everything great about pork: rich, porky flavour, tender meat that pulls cleanly from the bone, and a generous layer of fat that keeps everything moist during cooking. The St Louis cut is the pitmaster's choice for competitive barbecue — more forgiving than baby backs and more rewarding when cooked properly.

Low and slow is the way: smoke at 110°C for 5–6 hours, or oven-braise at 150°C covered in foil for 3 hours, then uncover and glaze for the final 30 minutes. The 3-2-1 method works beautifully: 3 hours uncovered, 2 hours wrapped in foil with liquid, 1 hour unwrapped with sauce.

Delivered frozen. Defrost in the fridge for 24 hours. Season with a dry rub the night before cooking for best results. These ribs benefit from patience — resist the temptation to rush the cook and you'll be rewarded with fall-off-the-bone perfection.