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Whole Kurobuta Pork Spare Ribs

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10 racks (approximately 40 lbs.) | Free Shipping

While baby back ribs are cut from along the spine, spareribs are from around the belly.  Less sought after than baby backs (and consequently less expensive), spareribs are a higher fat, larger alternative with rich flavor.

These spare rib racks are full, untrimmed racks with the brisket bones in.  Full racks of spare ribs are significantly larger than St. Louis-style Kurobuta spare ribs, which have been pre-trimmed to make them more uniform and easier to cook.

While St. Louis-style spare ribs tend to be a more home-chef-friendly cut, some chefs and many barbecue experts prefer to buy full spare rib racks because they can trim them down to their exact specifications. The meat on these racks is very high quality, but it should be noted for barbecue competitors that the racks themselves aren’t graded with respect to shiners or size.

Kurobuta pork (aka Berkshire pork) is from a special breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”


5 individually vacuum sealed packs, 2 racks per pack (approximately 40 lbs.)


  • 10-Rib Racks
  • 100% Verified Berkshire Breed
  • Hormone Free
  • Sub-Therapeutic Antibiotic Free
  • Vacuum Packed
  • Frozen


Midwest, US

Store whole kurobuta spare rib racks in your freezer until you’re ready to use them, then thaw completely before cooking.

Thawing Tips

Spare ribs are a cut that is best slow-cooked (braised, roasted in the oven or on the grill, smoked, etc) in order to tenderize the meat.  For a more tender texture than grill roasting, try braising ribs in stock until tender, then finishing them on the grill.

Many people put a dry rub on ribs prior to roasting/grilling them in order to impart extra flavor.

Depending on the application you have in mind, these racks may need to be trimmed down before cooking.  On the inside side of spare ribs there is a flap of meat called the skirt.  It can become tough when cooked with the rest of the rack and is frequently removed and cooked separately.  Many people trim off the brisket bones from the bottom of the racks before cooking to make the ribs easier to eat.

Ribs Recipes

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