Ribs (spare ribs, side)

Spare ribs come from lower on the hog, closer to the belly, where pork is richer, fattier, and built for long cooking. These are the ribs for smoke, barbecue, braising, sticky glazes, and slow oven work. Compared with baby backs, they are more rustic and more generous — exactly the kind of cut that benefits from Mangalitsa fat. As the ribs cook, that fat renders into the meat and sauce. This is pasture-raised heritage pork at its most elemental: bone, fat, smoke, time.