These abdominal ribs are perfect for the competitive barbecue. The ribs are cut in a St. Louis style and have a nice equivalent thickness. Virtually no waste and perfect to present at competitions. These ribs can also be used for home-garden and kitchen chefs. Lots of own taste and a nice bite. You only have to remove the membrane and you can get started! The pigs that are used are all crosses with at least 50% Duroc. This gives the nice meat-fat ratio that is so important for spare ribs.