Cut

Spare Ribs

Larger, fattier pork ribs from the belly side of the rib cage — more flavor, slightly more chew than baby backs.

Spare ribs come from the lower portion of the pig, near the belly. They're meatier, fattier, and have stronger pork flavor than baby backs. They benefit from a longer cook (6-8 hours). The St. Louis cut is just spare ribs trimmed of the rib tips and skirt for a uniform rectangular rack.

Related Terms

Baby Back Ribs

Tender, leaner pork ribs cut from the top of the rib cage near the spine. Smaller and faster to cook than spare ribs.

St. Louis Cut

Spare ribs trimmed into a uniform rectangle with the rib tips and brisket flap removed. Cleaner presentation, more even cook.

Used In These Articles

See Spare Ribs in real-world context across our reviews, guides, and recipes.

The Complete Guide to Smoking Meat
From first brisket to competition-level barbecue. Everything I've learned from 200+ low-and-slow cooks in Minnesota.
Guide
Competition-Style Pork Ribs
The 3-2-1 method for fall-off-the-bone spare ribs.
Recipe