November 25th, 2013
What’s the difference between a Baby Back and a Spare Rib?
Both are a type of pork rib. So what kind of ribs should you have tonight?
We often get questions on the differences between types of ribs. Our Tony Roma’s Ribs come in a variety of rib types. Here’s a handy reference list describing rib types and butcher’s cuts:
- Baby Back Ribs are sourced from the upper and lower (back) area of the spine and ribs. These ribs tend to be smaller in size, but often more meatier than spare ribs. Slow-cooking, smoking, marinating and spicing can increase the tenderness of baby back ribs.
- Spare Ribs are taken from the belly area and are generally less meaty than baby back ribs. The mix of meat and fat add to their tenderness and make slow-cooking a great way to enjoy these pork ribs.
- Boneless Ribs are sourced from the shoulder-area of the hog. They are slow cooked at low heat until tender and then portioned into various size boneless rib pieces. Most often, boneless ribs are marinated and seasoned for tenderness.
- St. Louis Cut Ribs refers to the particular butcher’s cut of this pork rib. The shape is almost rectangular and bone has been removed. These are meaty and tasty ribs, especially when marinated in your favorite barbecue sauce.
- Short Ribs are beef ribs that include a rib portion along with a cut of chuck beef. Butchers typically cut short ribs a variety of ways, depending on how you are preparing or serving the ribs.
Need some ideas on side dishes to accompany your ribs? See our outstanding Recipes & Pairings pages for some delicious recipes!