These country style ribs are cut from the famed Boston Butt, making them great for slow cooking and oven roasting.
Some images used with permission of Liza F. Carter, photographer and artist.
Some recipes adapted from our favorite cookbook: The Grassfed Gourmet Cookbook / Healthy Cooking and Good Living with Pasture Raised Foods, by Shannon Hayes, Eating Fresh Publications. Used with permission.
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SNUG VALLEY FARM