Not sure where to start with your next rack of smoked BBQ ribs? From baby to pork ribs, here’s everything you need to know about the different types of pork ribs.
If you’ve been dying to try a new pork ribs recipe only to be stumped when you arrive at the butcher counter and are asked what kind of pork ribs you want, you’re not alone.
There are several types, and each is best suited to different recipes and approaches to meat preparation.
If you don’t know the difference between baby back and St.Louis, this is the right article for you. In this guide, we’ll show you the different types of ribs and when to choose them.
Pork ribs explained
The pork rib has 14 ribs( source ), which can be divided into the four main sections of pork ribs:
- Ribs
- Spare ribs
- Saint Louis
- Rib tips
Each of these originates from different parts of the thorax.
At the top of the rib cage, toward the back of the animal, is the baby’s back, which sits close to the spine and under the lumbar muscle. As you move away from the spine, the rib bones get larger, flatter, and straighter, and they also contain more meat between each rib. There’s also more fat marbling as you move farther away from the twist and closer to the belly.
The foremost ribs are connected to the sternum, and this connection has several small bones and cartilages. This is what includes the tops of the ribs.
The cuts also depend on how they are cut and where they are taken on the pig.
Ribs
Baby backs come from the highest part of the rib cage and closest to the pig’s spine. Being furthest from the belly and therefore the least fat and marbling, these are the leanest and most tender types of pork ribs.
Contrary to what their name might suggest, they do not come from the backs of piglets. They’re simply called “babyback” because they’re shorter than the other popular type of pork ribs, pork ribs.
Each plate of baby backs usually contains around 10-13 bones, which almost completely utilizes the entire rib cage. They are usually cut at one end, with the distinct bone being about 3 inches long.
Their position near the spine means babybacks tend to curve, quick as a hockey stick. They often have about a half inch of pork end meat on top.
Because they’re leaner and lighter than pork ribs, baby back ribs only take about 4 hours to smoke.
To elevate the baby’s backs, use a dull knife and commercially available kitchen paper to remove the membrane(also called silver skin) from the rack. Trim off any excess fat or loose meat. Season both sides with a good pork marinade.
Best Recipe: Texas-Style Baby Back Ribs
Spareribs
Pork ribs are possibly the most popular cut of pork ribs and are often the default choice for many recipes and cookouts. Also, if you hear someone refer to plain barbecue ribs, they’re probably referring to pork ribs.
Despite what the name might suggest, there’s nothing “leftover” or leftovers when it comes to pork ribs. They are beautiful cuts of pork that are rich in meat and fat, making them perfect for smoking on the grill. They’re rich in flavor, which often makes them more popular than baby back ribs.
Pork ribs come from the bottom of the rib cage, at the end of the baby’s back, closer to the tummy. They are straighter and flatter than babies’ backs due to their proximity to the ends of the ribs. You will often see the marrow in one of the ribs where the baby’s back is severed. The other end will not have any protruding bone and will instead be where the bone tapers for the pig’s chest area.
Each slab must contain 11 bones, with more meat between the bones than on top. The meat should be more marbled, and the combination of connective and fatty tissue means the parts should have more flavor.
If a single person can have a baby back shelf, a slab of spares should feed two people.
The preparation of the meat for spare parts is the same as that of the baby back, so the membrane must also be removed. Trimming a rack of ribs is also easy. The difference is in the cooking time. Due to the high fat and meat content, the parts need more time in the smoker.
Best Recipe: Korean Smoked Ribs
Ribs cut in St Louis
St. Louis cuts are almost the same as replacements but without the gristly rib tips. The rectangular plate that remains is what we call the St. Louis ribs.
Because of the cleaner cut without the rough ends, St. Louis ribs are often popular on the track for a neat presentation. As with spares, a St. Louis Cut can serve two people.
This cut is often available in supermarkets or butcher shops, so just buy a piece of rib and have the ends removed, or make your own cut.
Making your own St. Louis ribs is easy and can be done in just two steps( source ). First quite the “flap” at the end of the shelf. This is the pointed end of the grate, which usually has some meat attached to it. Slice vertically along the trellis, about 1/2 inch from the last short bone.
Next, locate the longest rib on the grid and aim to find a soft spot at the end of the rib. This is where the ribs join the pig’s breastbone. Put your knife in this soft spot and cut horizontally, perpendicular to the ribs, and remove the sternum.
This should create a rectangular grid that IS cut cleanly around the ribs and the meat in the middle.
Just trim off any excess fat or meat that’s clinging to the bones afterwards. Also check if it is necessary to remove the apron. usually the butcher will already remove it, but if not, it needs to be removed. The breast is a small flap of flesh that sits diagonally across the back of the ribs.
When you’re done, you now have a St. Louis cut that can be cut like any other cut of pork ribs.
Rib tips
Remember those little strips of bone we throw away for St. Louis ribs? This results in our rib tips.
These are strips of bone cut from the bottom of pork ribs and consist mostly of small bones and gristle. This can make them a little harder to eat as they are tougher and the gristle can make them tough.
Often discarded by chefs and butchers, they remain popular with some BBQ fans.
Although the tip of the ribs are usually about 10 inches long and an inch or two wide, they are cut into 2-inch cubes for serving.
Many people confuse rib tips with ribs, but they are actually not the same thing.
What are country style ribs?
They are also simply called “country ribs”, but they are actually not ribs at all. They come from the front of the baby near the shoulder. They are made primarily of pork shoulder, and while they may have a rib or two, they are not rack of ribs. In the simplest sense, that’s a lot of pork chops.
Other types of pork ribs
Ribs
Ribs are made from discarded portions of the entire rib plate or the frame is shortened to a length of just 2 to 3 inches. Often served as an appetizer, they should not be confused with rib tips.
Kansas City style
There’s no real difference in the cut of the St. Louis ribs, the Kansas City style is characterized by the use of thick, sweet sauces but brushed on top for a unique finish(source ).
Borrow ribs
Just like ribs. Also sometimes called loin ribs due to the close proximity of the cut to the pork loin.
Button ribs
Not really ribs. It is a thin, flat strip of meat that comes from the loin and back rib area of the pig. Button ribs do not contain actual ribs but small protrusions from the spine. That’s actually what the “button” refers to.
Side ribs
Just like pork ribs. Known as “side ribs” because they come from the underside of the rib cage, or the “side” of the pig.
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