What is the difference between spare ribs and loin ribs

However, did you know that different ribs offer different flavors, textures, and tenderness? Even with the same sauce and preparation, these types will deliver a unique dining experience.

There are various rib types, but today we will focus on two - the spare rib and baby back rib. Read on to learn the similarities and, more importantly, the differences between these cuts. These monstrous racks are also referred to as the St. Louis cut or the Kansas City cut. The word 'spare' comes from its Middle English use and refers to the act of cooking meat on a turning spit.

The St. Louis style involves the removal of significant elements, including cartilage and rib tips. This type is more common for everyday cooking and a less expensive cooking option than other types of racks. Baby back is a timeless BBQ classic, but what exactly are they, and how are they different from other racks? Baby back ribs are also known as loin, back, or Canadian back ribs. This refers to the part of the pig the pork is taken from as well as the fact that Canadian bacon is taken from the same cut as these racks.

Use these differences to help you choose the right style for you and thrive in the kitchen. The major defining factor that determines which racks are baby back ribs and which are spare ribs is where they are taken from on the animal.

They are specific cuts of pork with different flavor profiles and textures. Now you know the difference between spare ribs and baby backs — what about St. Louis cut ribs? Louis cut ribs are simply trimmed spare ribs. You may also hear them, incorrectly, called SLC spare ribs. However, as St. Louis ribs have the gristly rib tips removed, alongside part of the meat flap, they are technically no longer spare ribs.

Removing the tips and flap gives you a nice, even rectangular, flat slab. This makes SLC ribs a popular choice for competition barbecue where presentation matters. Louis cut yourself.

This way, you will also get to cook the tips and flap as well. Note, that due to the popularity and increased price of baby back ribs, some butchers look to cash in on this by branding St. Louis cut ribs as baby spare ribs. Baby spare ribs are simply another name for a St. Louis cut, as they are just a shorter version of spare ribs. So, there you have it! Both baby back and spare ribs are delicious choices, but there are a few key differences to keep in mind.

Spare ribs, or side ribs, come from under the babies and are larger, tastier, and meatier, with a lot of bone and more fat. Go for baby backs. For a larger rack with more flavor, but more bone and fat, go for spare ribs. Back Ribs Also called loin ribs, baby back ribs or riblets, these tasty little guys are small and easy to hold. Country-Style Ribs Country-style ribs are from the shoulder or blade end of the loin. Source: porkbeinspired.

More Rib Master. Cooking and Serving Ribs View Article. A slab of back ribs, sometimes called baby back ribs because of their rather diminutive size, includes eight ribs and weighs 1 to 2 pounds. The backbone is always removed from back ribs, making it a cinch to slice between the ribs to cut a slab into smaller portions. Most rib lovers figure one slab per person. Back ribs can be grilled or broiled as well as barbecued. They have a lot of connective tissue and fat, making them ideal for barbecue, not unlike real ribs.

Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Article Spareribs vs. Photos: Scott Phillips. Save to Recipe Box.