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June is Pork Month at Sunterra! We guarantee the best quality and flavour in all our pork products — but how you ask? All the pork in our markets comes from our very own Sunterra Farms! Plus, our scratch-made sauces and rubs are made in house, making it easy to get some pork on your fork.
Since barbeque season is here, we thought we'd jump in to everyone's favourite — pork ribs. We're exploring our three different cuts of ribs and sharing a delicious way to prepare each one. Not only that, you get 14–15% off all pork ribs in our meat departments this month, so stock up!
Baby Back Ribs
Tender, meaty and lean, these small ribs pack a punch. Baby back ribs (also simply called back ribs) are cut from the loin near the shoulder. This means they have a high meat-to-bone ratio, and the fat marbled throughout ensures they'll stay extra moist during cooking. You can identify them by their short length (usually 3 to 6 inches) and distinctive bent shape. And don't worry, the word “baby” only refers to the fact that they are smaller than side ribs!
A little sweet, a little spicy, a little tangy and a whole lot of delicious, these mango chipotle baby back ribs will have the neighbours begging for an invite to your next barbeque.
St. Louis Ribs
Similar to side ribs, this iconic cut is probably what you picture when someone mentions pork ribs (cue the mouth watering). Well marbled and flavourful, St. Louis ribs are cut from the belly of the pig and trimmed to remove any chewy gristle or cartilage. They are straighter and flatter in shape, making them an excellent vessel for savoury rubs like this one.
Chipotle and fennel together create an aromatic masterpiece in this simple spice blend.
Karubi Ribs
This unique Japanese cut comes from closer to the shoulder and includes additional meat as opposed to other cuts. You can buy them raw or applewood smoked, and their meaty, well marbled composition allows for maximum meatiness and flavour. We recommend cooking them low and slow for that dreamy, fall-off-the-bone texture.
Sweet and smoky is the name of the game in this maple whisky barbeque sauce. Slather it on these succulent ribs and you're sure to discover a new favourite.
