Baby Back Ribs

$24.21
$0.00 $24.21
• Per package
Per package

4.4 average rating from 5 reviews

14oz avg/package

  • ½ rack per package
  • 100% pasture raised. Pigs live outdoors on pastures of grasses and legumes with access to feed that contains non-GMO corn and soy to complete their diet
  • Raised clean. Pigs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Pork

Our pasture raised pork comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • Pasture Raised — Free to Root & Roam Outdoors
  • Humanely Raised & Handled
  • Non-GMO Feed
  • 100% Vegetarian-Fed Diet
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines

Cooking Tips

Our baby back ribs have incredible flavor but are naturally leaner than conventional ribs, so they benefit from low-and-slow cooking that gently tenderizes the meat without drying it out. The ribs have firmer muscle and less fat, making careful temperature control essential. A simple 20–30 minute oil-based rub or marinade helps the surface brown beautifully and gives you a little more flexibility during cooking.

Cooking Ideas:

  • Oven-Baked Ribs: Season generously, cover tightly with foil, and bake low and slow at 275°F for 2.5–3 hours before saucing and broiling
  • Smoked Ribs: Smoke at 225–250°F until tender, then wrap or sauce for the final hour
  • Grill Finish: After slow-cooking, grill over medium heat to caramelize sauce and add smoky flavor
  • Dry-Rub Ribs: Skip the sauce and use a flavorful blend of spices, salt, and herbs for a clean, pork-forward finish

General Tips:

  • Remove the membrane on the bone side for more tender ribs
  • Cook low and slow—rushing can make the ribs tough
  • Wrap in foil during part of the cook to help retain moisture
  • Finish under high heat or on the grill to build a caramelized crust without overcooking
  • Ribs are ready when the meat pulls back from the bones and tears easily—not at a specific temperature
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