Kurobuta Pork Baby Back Ribs

Kurobuta is a Japanese term for black hog. Kurobuta's origin dates back to almost 300 years ago when legend has the Berkshire hog, considered England's oldest pig, being discovered by Oliver Cromwell's army in winter quarters at Reading, the county seat of the shire of Berks in England. Fancied for its tremendous eating quality, the Berkshire breed was refined in the early 1800's and had remained pure ever since. Years later, the British government gave the Berkshire hogs to the Japanese as a diplomatic gift.

Kurobuta pork is lean, with small, fine streaks of marbling that make each cut sweet, tender, and juicy. No extender, no sodium, and no water is ever added to our pork products. Unlike traditional white pork that tends to be bland and dry, Kurobuta pork is darker in color and richly flavorful. Comparing the weight of loins before and after cooking, Kurobuta pork has significantly less weight loss - up to 50% less - than some other varieties. This is the succulent and juicy difference you can taste.

Our Kurobuta Baby Back Ribs are some of the finest ribs you can find anywhere. When rib enthusiasts cook ribs, baby backs are their first choice. For starters, baby back ribs are cut from the rib section of the pork loin, so the meat the surrounds the ribs is flavorful and tender. Baby backs' tenderness allows these ribs to cook quicker than other rib varieties, no matter how you choose to cook them.

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