As the name suggests, these pork ribs are cut from the belly of the pig where the ribs reach around under the pig. Essentially, this is an extension of the pork rack. Our Wichita ribs are expertly trimmed ‘St Louis style’ with precision and care to ensure a generous ratio of meat to fat, helping them cook down, become tender and melt when slowly cooked. These are the very ribs used by the Four Saucemen to win Meatstock 2018.