Know Your Pork Ribs: Backribs and More

From Pork Backribs to Country-Style, Know Your Ribs

Do ribs sound good for dinner? Well, you’re gonna have to be more specific. In the pork world, there are four different types of ribs: pork backribs, country-style ribs, spareribs and St. Louis style ribs. Now’s the time to get acquainted with them all. Great news, there are four new rib recipes in your future!

Pork Backribs

​Backribs originate from the blade and center section of the pork loin. A rack typically weighs between 1½ and 1¾ pounds. Of course they come out great on the grill, but you can roast them in your oven too.

Try these Kansas City Style Pork Backribs.

Country-Style Ribs

Country-style ribs are cut from the sirloin or rib end of the pork loin. These are the meatiest variety of ribs.

Pork Spareribs

​Spareribs come from the belly of the hog and are known for their rich flavor. These ribs are the least meaty variety of ribs; they’ll be popular with fans of pork belly. Spareribs are typically larger and heavier than backribs.

Check out these Pickle-Brined Smoked Pork Rib Wings.

St. Louis Style Pork Spareribs

St. Louis Style pork spareribs are from the same cut as spareribs, but they have a much more uniform shape. When the sternum bone, cartilage and rib tips are removed, these ribs appear as individual rectangles of meat.

Try these Buffalo BBQ Rib Sandwiches.

Preparing Your Ribs

Ribs are co​mmonly prepared with either “wet” or “dry” rubs. Dry rubs are a mixture of herbs and spices that are applied just before barbecuing or grilling. Sauces used for basting during the grilling process are called wet rubs. For best results, brush ribs with wet rubs generously during the last 30 minutes of cooking to prevent burning.​​

Ribs should reach an internal temperature of 145 degrees F before serving. However, you can cook ribs to an internal temperature between 190 and 203 degrees F. This allows the collagen and fats to melt which makes the meat more tender and juicy.

See more pork tips.