Shopping cart is empty.
Email List
Click Here

On The Menu

Looking for something else? Please select below:

Berkshire Pork

Fossil Farms Berkshire Pigs are something to squeal about! Raised with care, by family farmers in Iowa and New Jersey, these Berkshire Pigs are bred, pasture raised and are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. Berkshire pigs are known for their high fat content where fat equals flavor. The meat is pink-hued, heavily marbled, juicy and tender.

  • Pork St. Louis Ribs

    3 lb. (average)
    Pork St. Louis Ribs
    Home Made BBQ Sauce

    Our St. Louis ribs have plenty of meat on the bone. Grill, BBQ, smoke or braise for finger licking delicious fun. We recommend trying our St Louis Ribs with Peach or Apricot for a sweet new twist.


    Fossil Farms Berkshire Pork St. Louis Rib with BBQ Rub

    Download printable .pdf file.

    1 rack Fossil Farms Berkshire pork St. Louis Ribs
    1 tbsp. garlic powder
    2 tbsp. kosher salt
    2 tbsp. finely ground black pepper
    2 tbsp. brown sugar
    1 tbsp. onion powder
    1 tbsp. chile powder
    1 tbsp. paprika
    1 tsp. cayenne pepper
    1 tbsp. blended oil

    Preheat oven to 300 degrees. In a small mixing bowl combine spices and mix thoroughly. Coat the ribs with oil, then generously apply the rub until it is completely covered on both sides. Place the ribs on a backing sheet with a roasting rack and put in pre-heated oven. Cook the ribs for minimum 2 hours or until fork tender. When ribs are ready, pull out of oven. Let cool for 5 minutes.

    Turn on grill to medium high heat. When grill has reached 400 degrees, place rack top side down and sear for 3-5 minutes. Optional – baste with favorite BBQ sauce. Turn so bottom side is down and finish searing for 3-5 minutes. Slice and serve.

    Berkshire Pork St. Louis Ribs by Billy Kooper / Route 66 Smokehouse, NYC

    Berkshire Pork St. Louis Ribs

    Download printable .pdf file.

    3 packages Fossil Farms Berkshire Pork St. Louis Ribs

    Dry Rub
    1/3 cup chili powder
    4 tbsp. ground cumin
    4 tbsp. onion powder
    4 tbsp. ground allspice
    4 tbsp. celery salt
    4 tbsp ground coriander seed

    Wet Rub
    4 1⁄2 cup ketchup
    1 1⁄2 cup Molasses
    1 cup Maple syrup
    2 1⁄2 cup cider vinegar
    3⁄4 cup Bourbon
    3⁄4 cup coffee
    3⁄4 cup Dijon mustard
    2 oz. Tabasco

    Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.

    Your Comments

    Product Reviews

    Submit a Review

    Note: Please only rate and review this product if you've tried it. For general questions or concerns, please use our contact form instead.

    Your Rating of This Product
    No good Fantastic

    Pork St. Louis Ribs
    Pork St. Louis Ribs


©2017 Fossil Farms
Site powered by WSI
Supporting American FarmersA US Company Supporting
American Farmers