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Ah, ribs – is there anything more glorious than biting into succulent, flavourful meat that falls off the bone? It's no surprise that ribs are one of the most beloved barbecue meats. With so many types and styles, there's a perfect rib for every occasion. However, selecting the right rib type can be daunting. Worry not, for with our rib roadmap, you'll conquer the art of choosing the perfect rib and impress every palate.
Pork back ribs
Pork back ribs, also called baby back ribs, are sourced from the upper part of the hog's back, where it meets the backbone. They are frequently found in bone-in pork rib loin chops, but only the rack of ribs remains when the loin is removed to make boneless pork loin. Slow cooking is essential for all types of ribs, including pork back ribs, whether through moist heat in a slow cooker or dry heat in a smoker or grill. This is due to the high amounts of cartilage and connective tissue surrounding the ribs, which require low heat and time to become tender and juicy. Typically, pork back ribs offer between eight and 13 ribs, and they're usually three to six inches (7-15cm) wide with a slightly curved shape that wraps around the loin. This style of ribs is leaner than short ribs and pairs well with a range of marinades and rubs. Robust barbecue sauces complement the meat well, and a subtle dry rub can also enhance the flavour.
Pork spare ribs
Spare ribs are the lower section of the ribs and extend from the belly to the sternum. They tend to be fattier than back ribs since they come from the belly area. Generally, you’ll get about 10 or 12 spare ribs in a cut, usually six to eight inches (15-20cm) wide. The meat from spare ribs is tougher and contains more cartilage than back ribs. While they’re similar in size to short ribs, they are different in taste and come out best when you cook them low and slow to break up the tendon meat. Like back ribs, spare ribs require long and slow cooking techniques like braising or smoking to make the meat succulent and tender. For best results, bake spare ribs rather than grilling them. A marinade or robust sauce can complement the flavour of these ribs.
Beef back ribs
Beef back ribs come from the place right behind the cow’s shoulders. Specifically, the ribs in question are the ones in bone-in ribeye steaks and whole rib roasts, also called prime ribs. One might assume that beef back ribs would be flavourful and meaty, but they are mostly bone and fat with a small amount of meat and cartilage. Often, beef back ribs are smothered in BBQ sauce to mask the lack of juicy meat. This is because meatpackers and butchers aim to remove as much meat from the beef back ribs as possible because ribeye and prime rib are highly profitable cuts. Additionally, beef back ribs are less popular than other cuts from the rib primal, so the intercostal meat between the ribs is usually used for ground beef instead. Beef back ribs are best cooked low and slow over a charcoal flame with a generous amount of dry rub spices for the best flavour.
Beef short ribs
Like pork spare ribs, beef short ribs are cut from the lower part of the rib cage where it meets the sternum. These ribs also have a lot of connective tissue and are tough. However, unlike beef back ribs, beef short ribs are quite meaty. They are called short ribs because they are usually cut much shorter than pork spare ribs – around three to four inches (8-10 cm) long. At two to three inches (5-8 cm), they are the perfect size for a slow cooker, which is a great method to cook them. While some people prefer to slow cook them on the grill or in a smoker, braising is the most common way to prepare beef short ribs. They are excellent for making soups, beef stews, and chilli.
St. Louis-style ribs
St. Louis-style ribs have a similar flavour to spare ribs but are generally easier to cook thanks to their standard size. These ribs tend to have more fat, so marinating them for a long time or cooking them slowly may not be necessary.
Flanken-style ribs
Flanken-style ribs are a lesser-known but delicious type of rib similar to beef shorts and spare ribs. The only difference is that they are cut through the bone instead of between them. As a result, these ribs are not as firm as other varieties but have a ‘fall off the bone’ quality that many people love. Traditionally, these ribs are served with root vegetables and savoury fruits like prunes.
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