This is a pork joint cut from the spare ribs, further round the belly of the hog; in the States it is often referred to as ‘the barbecue cut’. Unlike baby back ribs, the St. Louis cut has thick layers of meat above the bone – in the UK it’s what we often refer to as ‘belly of pork’. Our butchers prepare this traditional cut, before it is smoked over cherry wood for nearly 2 hours. To ensure juicy, flavourful pork, the ribs are then brined, coated with our special blackening rub and slow cooked for a further 4 hours. The St. Louis joint can either be pre-portioned cold or carved hot as a show piece.
Nutritional information: Values per 100g Energy kJ: 1335 Energy Kcal: 322 Protein: 20g Carbohydrate: 1.5g Total Sugar: 0.9g Total Fat: 26g Saturated Fat: 9.2g Dietary Fibre: 0.7g Sodium: 0.31g
Allergens: Contains no allergens
ADDITIONAL INFORMATION: This is a ready-to-cook product and must achieve 72˚C for 2 minutes before being served.