Beef Spare Ribs

One of our favorites is the delectable beef rib. Salty and peppery with each gobble, the juices and oil running down your face; these highly fatty and addictive proteins are a huge hit with those who are not keen on pork or just want to indulge in decadence. Fall-off-the-bone tender with a gentle pull.

You'll get four bones of unequal value (two ribs might have huge meat, the other two not so much) and each rack gets minimal trim. Very large fat pockets will be trimmed off. 

Packaged in butcher paper to maintain the internal juices during warm-up. Pour all the juices back on the ribs when you take them out. It will be glorious!