This hard-to-find cut is meaty, rich and well-marbled. Just like more common pork ribs, they're ideal for long, slow cooking in a braise, on the grill, or in the oven. If you're planning on cooking them faster, try marinating them overnight to help tenderize the meat a bit. With a nice fatty cap and plenty of meat on the bone, these make an unbeatable appetizer for a party or main for a weekend feast.
Stemple Creek Ranch is a family-owned and operated cattle ranch in Marin County, California. They raise all-natural, organic, grass-fed and grass-finished beef there just a few miles from the Pacific Ocean.Read more