Pork ribs continue to be a staple item for the backyard pitmaster and the competition barbecue world and it’s easy to see why. They do have some unique characteristics compared to beef ribs, causing many people to have a hard time choosing which they prefer. With so many different cuts and variations of pork ribs available, you may be left a little confused. In this article, our friends at BBQGuys break down the different types of pork ribs available and the variations of each cut.
Pork Baby Back Ribs
We’re stating the obvious here, but baby back ribs aren’t taken from literal piglets — these are the upper ribs, wrapping around the loin. Ever had a bone-in pork rib chop? That bone was one of these. Baby back ribs pack less cartilage, and they make wise use of that extra breathing room with meatier yet leaner flesh. They also taper toward the front for a more distinctive look.
- Overall, a better meat-to-bone ratio
- Thinner bones, usually 3-6 inches wide
- Fairly lean with comparatively less fat
- Full rack is typically 8-13 ribs
Pork Spareribs
Spoiled by the girth of beef ribs? Welcome to the compromise. Spareribs are usually the longest pork ribs in length, featuring more tender fat and juicier meat than the other options. Cut from the lowest set of bones in the ribcage, this the closest to the pig’s belly as you can harvest before, well, you run out of ribs. For more of everything — fat, meat, bone, and general pork decadence — “spare” just says it all.
- Extra fat, straighter curve, tougher meat
- Bigger bones, usually 6%8 inches wide
- Less trimming, straight to the flavor
- Full rack is usually 11-13 ribs
St. Louis Cut Pork Ribs
The name St. Louis style ribs allegedly originated from numerous meat-packing plants located in the St. Louis area in the mid-20th century and although it was against the norm to use geographical terms to name a specific cut of meat, a diehard fan of the St. Louis Cardinal baseball team with the U.S. Department of Agriculture put the policy into place regardless. Take a regular set of spareribs, lop off the tips (congratulations: now you know where “rib tips” come from), trim off the sternum and 3-4 inches of cartilage, and what do you get? A flatter, rectangular slab that costs a little extra, but browns easier with reliable visual appeal.
- Greater uniformity and appeal
- More bone and higher amount of fat
- Very popular with grillers and smokers
- Requires more effort (or higher cost)
Country Style Pork Ribs
Who needs consistency when you could have thrilling mystery instead? Country style ribs prefer to play fast and loose with the rules. Legitimate cuts are split down the loin (near the shoulder), featuring such cameos as feather bones or rib bones. In reality, counterfeit sections also make the cut. You could be buying meat from a Boston butt — or even the sirloin end of the pig!
- Similar texture, but not actually ribs
- Generally minimal bones (or boneless)
- Highly marbled and fatty meat
- Versatile but inconsistent in cut
Now that we’ve covered the different cuts and variations of pork ribs, it’s time to incorporate some of the recipes provided below into your tailgate or backyard grilling routine.
Bourbon-Honey Baby Back Ribs
1 cup bourbon
1/2 cup honey
3 tablespoons apple cider vinegar
2 teaspoons black pepper
2 teaspoons onion powder
2 3-pound slabs pork baby back ribs
1 tablespoon kosher salt
1/4 cup plus 1 tablespoon olive oil, divided
Heat a camping stove or grill to high (about 400° to 450°F).
Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about 1/2 cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally, until slightly syrupy, about 5 minutes. Remove the pan from the heat.
Reduce the heat to medium-low (about 300°F to 325°F). Rub the ribs with the salt and 1/4 cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet.
Place on grilling grate, and cook until the ribs are tender and done, about 1 1/2 hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon of oil, and increase the heat to medium-high (about 375°F to 400°F).
Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.
BBQ Bob’s Apple Peach Spare Ribs
Ribs Ingredients
2 racks of St. Louis cut spare ribs
2 oz BBQ Bob’s Alpha Rub
Spray canola oil
Foil Pouch Ingredients
2 pads of salted butter
2 oz. honey
2 oz. of apple juice
Sprinkle of BBQ Bob’s Alpha Rub
Heavy-duty aluminum foil
Apple Peach Rib Glaze
1 cup BBQ Bob’s Peaches and Brown Sugar BBQ sauce
½ cup BBQ Bob’s Apple Vinegar sauce
4 oz. salted butter
- Set up your charcoal grill or smoker indirect at 275°F.
- Use 2 chunks of apple wood for smoke.
- Remove membrane from back of ribs and trim off any excess fat.
- Spray canola oil on both sides of ribs then dust with BBQ Bob’s Alpha Rub (1 hour before cooking).
- Place ribs in your cooker meat side up or if you are using Rib Rings® by BBQ Guru place the uncut side of the ribs facing up and around in your Rib Rings®.
- Cook ribs for 3 hours at 275°F.
- Prepare individually cut foil pouches using heavy-duty aluminum foil and the ingredients listed above.
- Carefully remove each rib rack and lay them meat side down on the individual pieces of foil to wrap them and then place them back in the cooker.
- Cook for an additional 1 to 1.5 hours at 275°F or until ribs are tender enough to push a toothpick through the meat with no resistance.
- Carefully pick up the racks again and remove the pouches.
- Brush the Apple Peach glaze on both sides of the rack allowing the sauce to set on the ribs and then place them back on the cooker meat side up for about 5-7 minutes.
- Remove from heat and let cool for 10 minutes.
- Slice the ribs and serve with your favorite sides.
Ted Abela’s Asian Country-Style Pork Loin Ribs
6 pounds boneless country-style pork loin ribs, trimmed of excess fat
2 3/4 cups (1/2 of a 45-ounce bottle) barbecue sauce (Abela suggests KC Masterpiece Original)
2–3 cups low-sodium soy sauce, or to taste
1/2 tablespoon hot pepper sauce
1/4 cup freshly squeezed lemon juice
1/2 cup lemon pepper
1/3 cup garlic powder (optional)
48 medium cloves garlic, chopped
COMBINE barbecue sauce, soy sauce, hot pepper sauce, lemon juice, lemon pepper, garlic powder and chopped garlic. Stir to syrupy consistency, adding more barbecue sauce if needed. Reserve about 1 cup of this mixture in a resealable plastic storage bag for basting on the grill later. Then divide the remaining mixture between two other resealable bags.
CUT RIBS into strips that run 3 to 4 inches long and an inch wide. Should make about 24 pieces. Divide them evenly, and drop into the two large bags holding the sauce mixture. Seal, and massage to coat the meat evenly. Refrigerate, and marinate at least 2 hours or overnight.
IF USING A GAS GRILL, heat to medium-high. If using a charcoal grill, distribute heated briquettes evenly under cooking area for direct heat. Cook ribs for 3 to 4 minutes, drizzle with a little of reserved sauce, and then turn ribs. Cook another 3 to 4 minutes until meat is cooked to desired degree of doneness. Serve hot, warm or at tailgate temperature.