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Compart Farms

Duroc St. Louis Ribs

1 rack | est 2.6lbs
$25.99
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Diets & Lifestyles

  • High protein
  • Paleo
  • Keto
  • Dairy-free
  • Gluten-free

Why You'll Love It

Compart Duroc pork is prized by chefs and pitmasters alike, thanks to its rich marbling, tenderness, and deep red hue — qualities that are evident in every bite of these St. Louis ribs. Known as the ideal choice for barbequing, St. Louis ribs are fattier than their baby back counterparts, offering an exceptional flavor experience. Raised on family farms without added hormones or growth promotants, Compart’s Duroc hogs are often referred to as the “Black Angus of Pork.” Whether you choose to smoke, bake, or grill them, these ribs deliver competition-level quality right to your table.

Why We Love Them

We love them for their rich flavor, generous meat, and uniform shape that ensures even cooking and a perfect presentation.

Ingredients:

Pork Ribs

Allergens:
  • None

Specifications
  • Country of Origin
    USA
  • Condition
    • Frozen
  • Cut
    • Ribs
  • Breed
    Duroc
  • Establishment #
    M-21069 Hosper, IA

How to Cook
  • Grilling
  • Barbecuing

Standards & Certifications
  • No Antibiotics or Hormones
  • From the US
  • Clean Label Ingredients
  • Family Owned
  • Traceable
  • Humane Handling
  • American Humane Certified

Nutritional Facts

(per 4 oz / 112g serving, raw)

Calories: 310 (Calories from Fat: 240)
Total Fat: 26g (40%)
Saturated Fat: 8g (42%)
Cholesterol: 90mg (30%)
Sodium: 90mg (4%)
Total Carbohydrates: 0g (0%)
Dietary Fiber: 0g (0%)
Sugars: 0g
Protein: 17g (35%)
Micronutrients
Iron: 6%
Riboflavin (B2): 15%
Vitamin B6: 30%
Phosphorus: 15%
Selenium: 35%
Niacin (B3): 25%
Vitamin B12: 8%
Zinc: 20%
Thiamin (B1): 0%

About Compart Farms

Compart Duroc is renowned for its premium pork, bred for superior marbling and flavor. Family-owned, Compart raises animals with care and without added hormones.

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How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.