SRF Kurobuta Pork Short Ribs are meaty, juicy, and extremely flavorful. Made from premium Berkshire pork, these ribs deliver exceptional tenderness and rich pork flavor.

Perfect for oven roasting, slow cooking, smoking, braising, and barbecue applications, they are a versatile cut that performs beautifully across a variety of cooking methods.

Whether prepared as a casual backyard barbecue favorite or featured in an elevated restaurant dish, these ribs offer an outstanding eating experience.

SRF Kurobuta pork bone-in short ribs are made from 100% Berkshire (Kurobuta) pork raised on small family farms and slow-fed a special diet without added hormones.

Each 3-bone short rib is hand-cut and hand-trimmed to ensure consistency and premium quality.

• 100% Berkshire (Kurobuta) Pork
• Heritage Breed
• Family Farm Raised
• No Added Hormones
• Hand-Cut and Hand-Trimmed
• Approx. 1 lb per short rib
• 2 short ribs per package
• Average package weight: 2 lbs

Kurobuta pork comes from Berkshire heritage-breed pigs known for superior marbling, exceptional tenderness, and deeper flavor compared to conventional pork.

Often referred to as the "Wagyu of Pork," Kurobuta pork is prized by chefs worldwide for its juiciness, rich flavor, and remarkable eating quality.

• Rich pork flavor
• Exceptional juiciness
• Excellent marbling
• Natural sweetness
• Tender texture
• Deep savory finish

• Brand: Snake River Farms
• Origin: United States
• Breed: Berkshire (Kurobuta)
• Product Type: Pork
• Cut: Bone-In Pork Short Ribs
• Rib Style: 3-Bone Short Rib
• Average Weight: 2 lbs
• Pack Size: 2 Short Ribs per Package
• Storage: Frozen

Kurobuta Pork Short Ribs are a unique cut that can be prepared using a variety of methods.

Oven Method

• Season ribs as desired.
• Wrap tightly in foil.
• Bake at 350°F (177°C) for 2 to 2.5 hours.
• Cook until internal temperature reaches approximately 195°F (91°C).
• Add ½ cup apple juice or chicken stock inside the foil pouch to enhance braising and moisture.

Slow Cooker Method

• Place ribs in slow cooker.
• Add 1 cup of cooking liquid.
• Cook for 4.5 to 5 hours until tender.

Smoker Method

• Smoke at 250°F–275°F (121°C–135°C).
• Cook until ribs reach 165°F (74°C).
• Increase smoker temperature to 300°F (149°C).
• Wrap ribs in foil and continue cooking for 3–4 hours.
• Finish when internal temperature reaches 185°F–190°F (85°C–88°C) and the meat easily pulls from the bone.

• Barbecue Pork Ribs
• Smoked Pork Ribs
• Braised Pork Ribs
• Slow-Cooked Pork
• Korean-Style BBQ
• Comfort Food Menus
• Restaurant Entrées
• Chef's Specials
• Luxury Catering
• Home Barbecue Gatherings

These aren't ordinary pork ribs. Snake River Farms combines Berkshire genetics, family-farm raising practices, and meticulous hand-trimming to create a rib that delivers outstanding flavor, tenderness, and consistency. Whether smoked low and slow or braised until fork tender, Kurobuta Pork Short Ribs showcase why Berkshire pork remains one of the world's most respected heritage breeds.