Types of Pork Rib Cuts
Doing a little grilling and barbecuing this summer? Here's your guide to understanding the different types of pork rib cuts so you can cook like a pro.
Basic Cuts
Ribs are a cut of pork (or beef, etc.) from the loin or side between the shoulder and back legs. Pork ribs come in three basic cuts—back ribs, spare ribs, and country-style ribs—depending on the section of the hog where they originated.
Baby Back Ribs
Cut from the top portion of the rib cage, baby back ribs are shorter than spare ribs (hence, the name "baby") and are the most lean and tender ribs.
Spare Ribs
Cut from the belly, spare ribs have longer bones and less meat than baby backs, but are considered by some to have a richer flavor.
Country-Style Ribs
Located in front of the baby back ribs, near the shoulder blade, this style of ribs is the meatiest variety. However, this cut is not actually from the ribs and instead is more of a pork chop.
St. Louis-Style Spare Ribs
This style of ribs is made up of spare ribs trimmed of rib tips and brisket flap, which gives this cut a uniform rectangular shape.
This special cut of spare ribs, formalized by the USDA as “Pork Ribs, St. Louis Style,” is cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation. Allegedly, this cut got its name from numerous meat-packing plants located in the St. Louis area in the mid-20th century.
Although it was against the norm to use geographical terms to name a specific cut of meat, an employee of the U.S. Department of Agriculture —who also happened to be a diehard fan of the St. Louis Cardinals—put the policy into place regardless.
Know Your Cuts
Cut names depend on the section of the hog where they originated.
Pork Rib Recipes
View All RecipesHone in on your rib cooking skills—then pig out.
Sauces and Marinades
View All RecipesPair any type of ribs with one of these sauces or marinades to add bold and delicious flavors.
