Pork Baby Back Ribs
Pork Baby Back Ribs
1.6 lbs avg
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Smoked Over Real Hickory Wood
- No Nitrates or Nitrites
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
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- Description
- Ingredients
- Standards
- Best Uses
The quality of our baby back ribs begins with the care we put into raising our hogs. While conventional pork often comes from hogs fed high-PUFA (polyunsaturated fat) diets, our pigs are given a specially crafted, corn- and soy-free, low-PUFA feed. This promotes a healthier fat profile in the ribs you then consume, rich in beneficial saturated fats, and significantly lower in harmful unsaturated fats, supporting metabolic health.
Our hogs are also raised on diverse pastures, where they naturally forage on grasses, roots, and insects—boosting the nutrient profile of the meat, including higher levels of Vitamin K2 and Vitamin D, which are essential for heart health, strong bones, and immunity.
We take pride in raising our hogs without pharmaceutical interventions, meaning no antibiotics, hormones, or vaccines are used—since their natural living environments allow them to grow naturally and healthily. The result is a product that is not only delicious and tender but also clean, nutrient-dense, and crafted with your health in mind.
Enjoy baby back ribs the way nature intended—flavorful, wholesome, and nourishing.
Cooking Methods
- Grilling: Grill baby back ribs over indirect heat for 2–3 hours, brushing with BBQ sauce during the last 30 minutes to get that beautiful, caramelized finish. You can use a two-zone setup on your grill, allowing the ribs to cook slowly without burning.
- Slow-Cooking: Baby back ribs cook beautifully in a slow cooker. Coat the ribs with a dry rub or marinade, and cook on low for 6–8 hours until the meat is tender and pulls away from the bone with ease.
- Oven Roasting: Roast the ribs in the oven at 300°F for about 2.5 hours. For a crispy finish, uncover the ribs during the last 20–30 minutes of cooking and baste them with your favorite BBQ sauce.
- Pressure Cooking: If you’re short on time, cook baby back ribs in an Instant Pot or pressure cooker for 30–40 minutes on high pressure. Then, glaze with sauce and broil for a few minutes to create a crispy outer layer.
- Smoking: Smoking baby back ribs is an excellent way to infuse deep, rich flavors. Smoke at 225°F for 3–4 hours with fruit wood like apple or cherry for a slightly sweet, smoky taste.
- Braising in a Dutch Oven: Braising baby back ribs in a Dutch oven creates incredibly tender, flavorful ribs. Start by searing the ribs in the Dutch oven, then add your choice of braising liquid (water, broth, wine, cider, or BBQ sauce), along with aromatics like onions, garlic, and herbs. Cover and braise in the oven at 300°F for 2.5–3 hours, until the meat is tender and falls off the bone. For a glossy finish, brush with BBQ sauce and broil for a few minutes.
Meal Ideas
- Classic BBQ Baby Back Ribs: Coat the ribs with your favorite BBQ rub, slow-cook or grill them, and finish with a generous layer of BBQ sauce. Serve with classic sides like coleslaw, potato salad, and cornbread.
- Honey Garlic Baby Back Ribs: Create a sweet and savory glaze using honey, garlic, and soy sauce. Brush it on the ribs during grilling or roasting for a sticky, flavorful finish.
- Ribs with Chimichurri Sauce: Grill or roast the ribs and pair them with a vibrant chimichurri sauce made with parsley, cilantro, garlic, and vinegar for a fresh, herbaceous contrast to the rich pork.
- Baby Back Ribs Tacos: Shred or chop the tender ribs and use them as a filling for tacos. Top with fresh salsa, guacamole, cilantro, and a squeeze of lime for a light and flavorful meal.
- Maple Bourbon Glazed Baby Back Ribs: For a sweet and slightly smoky twist, brush the ribs with a maple bourbon glaze while grilling or roasting. Pair with mashed sweet potatoes or grilled vegetables for a hearty meal.
- Braised Baby Back Ribs with Mashed Potatoes: Serve the tender braised ribs with mashed potatoes, drizzled with the braising liquid or your favorite gravy.
Pork Baby Back Ribs | Zone-1 Reviews
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions—mobile pasture-raised with daily access to fresh grass, clean air, and space to express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
