Broadleaf’s St. Louis-cut wild boar ribs are a bold twist on a barbecue classic. Sourced from Texas feral pigs that graze on a natural diet of nuts, roots, and fruits, these ribs (which have had excess bone and cartilage removed – hence “St. Louis cut”) have a deeper, richer flavor compared to traditional pork ribs. With each rack weighing between 1–2 pounds, this 20-pound case is perfect for large gatherings or foodservice needs, offering consistency and high-quality cuts every time.
Wild boar meat is leaner than pork, with a slightly nutty and earthy flavor that pairs beautifully with smoky, spicy, or sweet glazes. Slow cook them on the grill, in the smoker over hardwood, or braised in the oven until the meat becomes tender and pulls away from the bone. Their naturally lower fat content also means they cook a bit quicker than standard pork ribs, making them both flavorful and efficient for preparation.
Since 1988, Broadleaf has been a trusted source of specialty meats for chefs, restaurants, and passionate home cooks. Their commitment to quality and sourcing ensures that every product – from Wagyu to wild game – delivers an exceptional culinary experience. These ribs exemplify Broadleaf’s dedication to unique, premium proteins you can count on.
Nutritional information coming soon