Succulent, meaty Berkshire pork St. Louis ribs are delicious with any of your favorite spice combinations, whether simmered in barbecue sauce or simply rubbed with salt and pepper.
Berkshire pork is revered nationwide not only for its lineage but for its extraordinary marbling and rich taste. But it’s an international star, too. In Japan, where it is known as Kurobuta, Berkshire pork has attained a prized status rivaling that of Kobe beef. Its lineage is impeccable, dating back 300 years in England, where Berkshire pork is synonymous with quality and flavor. Ribs, of course, are a comfort-food favorite. St. Louis ribs are pork spare ribs with the brisket bone detached to ensure a more standard size and more uniform cooking. To prepare in true St. Louis style, slow-grill until nearly done, then simmer in a pan of your favorite barbecue sauce placed on the grill. For succulent, smoky pork ribs, we love Chef Nathaniel Auchter's “Costillas Pibil.” Inspired by a traditional Yucatan dish that is usually made with suckling pig, Chef Auchter marinates St. Louis-cut pork ribs in a blend of spices and citrus zests, and then braises them in sour orange juice, beer and cider vinegar for a tangy finish that perfectly complements the natural sweetness of the pork.D’Artagnan Berkshire pork is family-farm raised to exacting standards, in humane conditions by a cooperative of small farms in the Midwest. The pigs enjoy plenty of room to roam about, full access to the great outdoors, shelter, grain feed and water, and are allowed all their natural rooting and social behavior. Of course, no antibiotics, hormones* or animal by-products are ever used.
*USDA regulations prohibit the use of hormones in pork.
"Chef Nathanial Auchter uses Berkshire pork ribs in his version of a classic Yucatan Costillas Pibil."
"Meaty pork ribs and green lentils stew in Sardinian Cannonau wine with fragrant juniper berries."
"Josh Linton marinates then braises meaty Berkshire ribs in an addictively sweet, salty and spicy bath. The strained liquid becomes the barbecue sauce."
"Recipe developer Dawn Perry knows how to add layers of flavor to pork ribs: rub them with a sugary-spice mixture then bake and baste them with dark beer. "
"Jennifer Perillo served these sweet and smoky ribs, rubbed in paprika, garlic powder and brown sugar, to her young daughter when she was teething. Yes, they are that tender."