Back-to-Nature Organics raises its pigs outdoors on pasture and among the trees in Parkhill, Ontario. After weaning, piglets move to outdoor huts, graze fresh grass, root for insects and eat non-GMO grain, and they are rotated around the pasture so fresh grazing is always close.
Side ribs, also called spare ribs, have great flavour because they come from next to the pork belly. Cook them low and slow to break down the connective tissue until they are fall-off-the-bone tender.
