Name: Whole Outdoor Reared St. Louis Cut Pork Racks (2kg approx) - barbecue butcher
Price: 23.98 GBP
Availability: InStock

Whole Outdoor Reared St. Louis Cut Pork Racks (2kg approx)

£23.98

St. Louis Cut Pork Racks, sourced from outdoor-reared pigs, offer a premium selection of ribs known for their meatiness and distinctive square shape. These ribs are trimmed from the belly side of the rib cage, which makes them thicker than other rib cuts. The outdoor rearing process ensures a high-quality, flavorful meat that benefits from ethical and sustainable farming practices, enhancing the overall dining experience with its rich, succulent taste and tender texture.

Price per KG: 11.99

Supplied: Fresh

suitable for

The St. Louis Cut Pork Rack is a highly prized cut of pork that is celebrated by chefs and barbecue enthusiasts for its ideal balance of meat, fat, and bone. This cut is meticulously trimmed from the belly section of the pig, removing the brisket bone to leave a uniform, rectangular rack that cooks evenly and presents beautifully on a plate. The distinguishing factor of St. Louis Cut ribs lies in their meatiness and the fact that they come from pigs that are reared outdoors in natural, spacious environments.Outdoor-reared pigs enjoy a higher quality of life, with access to fresh air, natural sunlight, and more space to roam and forage. This lifestyle not only aligns with ethical and sustainable farming practices but also significantly influences the quality of the meat. Pigs that are raised in such environments tend to produce meat that is more flavorful, with a better texture, due to their diverse diet and active lifestyle. The meat from these pigs is not only superior in taste but also in its nutritional profile.When it comes to cooking, St. Louis Cut Pork Racks are exceptionally versatile, lending themselves well to a variety of cooking methods, including smoking, grilling, and oven-roasting. Their uniform size and shape allow for more consistent cooking, while the trimmed fat cap and removal of the brisket bone mean that these ribs can achieve a perfect balance of tender meat and deliciously crispy edges. The outdoor rearing of the pigs adds an extra layer of depth to the flavor profile of the ribs, making them a sought-after choice for those who appreciate the nuances of high-quality pork.Whether seasoned with a simple dry rub, marinated in a rich sauce, or smoked over low heat to achieve the perfect fall-off-the-bone tenderness, St. Louis Cut Pork Racks from outdoor-reared pigs represent the pinnacle of pork ribs. They embody the principles of ethical farming, exceptional quality, and culinary excellence, making them a favorite among those who value the source and quality of their meat as much as the taste.

Pork Racks Recipe

This method focuses on enhancing the natural flavors of the high-quality pork with a simple but effective rub and a homemade barbecue sauce, letting the meat shine.

Ingredients

For the Rub:

2 tablespoons brown sugar
2 tablespoons paprika (smoked paprika for added smokiness)
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)

For the Barbecue Sauce:

1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste

Additional:

2 racks of St. Louis Cut Pork Ribs (outdoor-reared)

Preparation

Prepare the Ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it away. This allows the rub and smoke to penetrate the meat better.
Apply the Rub: Mix all the rub ingredients together in a bowl. Generously coat both sides of the ribs with the rub, patting it in to adhere well. Let the ribs sit with the rub for at least 30 minutes, or preferably, refrigerate them overnight to allow the flavors to meld.
Preheat the Grill: Preheat your grill to a low heat setting, around 225°F to 250°F (107°C to 121°C), for indirect grilling. If using a charcoal grill, place the coals on one side and the ribs on the other to avoid direct heat.
Smoke the Ribs: If your grill has a smoker box, use it with your choice of wood chips for added flavor. Place the ribs meat-side up on the cooler part of the grill. Cover and let them cook slowly, maintaining the low temperature. The ribs should cook for about 4 to 5 hours, but the key is to cook them until they’re tender enough to pull apart with a gentle tug.
Make the Barbecue Sauce: While the ribs are cooking, combine all sauce ingredients in a saucepan over medium heat. Stir until all the ingredients are well combined and the sauce has thickened, about 15 to 20 minutes. Set aside some sauce for serving, and keep the rest for basting.
Baste the Ribs: In the last hour of cooking, start basting the ribs with the barbecue sauce every 15 minutes to create a rich glaze.
Check for Doneness: The ribs are done when the meat is tender and pulls away from the bone. An internal temperature of around 195°F (90°C) is a good indicator.
Rest and Serve: Once cooked, let the ribs rest for about 10 minutes before slicing. Serve with the reserved barbecue sauce on the side.

Enjoy your St. Louis Cut Pork Ribs, slow-cooked and slathered in a delicious homemade barbecue sauce, perfect for any barbecue gathering!

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