SPARE RIBS- 1.8 to 2 lbs

If you love rich, meaty ribs with tons of flavor, these pasture-raised pork spare ribs are for you! They’ve got a little more fat and marbling than baby back ribs, which means they turn out extra juicy and flavorful—especially when slow-cooked or smoked. Whether you’re going for that classic fall-off-the-bone BBQ or a crispy, caramelized finish, these ribs always deliver. Best Ways to Cook Pork Spare Ribs: 🔥 Slow-Roasted in the Oven – Season generously, wrap in foil, and bake at 275°F for 3-4 hours until tender. Finish under the broiler or on the grill with sauce for that sticky, caramelized crust. 🔥 Smoked Low & Slow – Set your smoker to 225°F and smoke for 5-6 hours with hickory, applewood, or cherry wood. Use the 3-2-1 method: 3 hours unwrapped for smoke flavor, 2 hours wrapped to tenderize, 1 hour unwrapped with sauce for a sticky glaze. 🔥 Grilled for a Crispy Char – Cook over indirect heat at 300°F for 2-3 hours, flipping occasionally. Baste with BBQ sauce in the last 30