Chiang Rai Thick Cut Pork Ribs.

No hormones. No antibiotics. 

Raised in Chiang Rai on a small farm that keeps deer in the next field.

These are thick-cut racks. More meat between the bones than the thin supermarket ribs. The fat is real pork fat, not watery industrial trim, so it melts into the meat when you cook them.

That is why they taste better. The pigs are not pushed with growth drugs. They grow at a normal pace, keep intramuscular fat, and do not live packed in a barn. Calm animals make cleaner-tasting meat. You get pork that tastes like pork — sweet, rich, and juicy — instead of bland white protein on a bone.

Cook them low and slow. Salt, pepper, garlic. Wrap in foil at 150–160°C for about 2.5 to 3 hours, then open the foil and brown 15 minutes. The fat bastes the meat the whole way. They also take well to a grill or smoker.
Best for a weekend rack, a family table, or cutting into individual bones for a taco night.

Chiang Rai farm pork. Raised with love