Pork Ribs: How do you select spareribs?

Posted By Sara Moulton On July 2, 2012 @ 1:03 am In Kitchen Shrink,Useful Info | No Comments

When you are shopping for ribs, there are a variety of choices in the meat section of your supermarket.  Here are some clues to the differences.

Spareribs: The lean, lower portion of the rib bones held together by a piece of cartilage and bone. Usually sold in whole or half racks, they are the most familiar and usually the least expensive choice.  Do have your butcher cut between each rib or every two ribs so they will be easy to separate for serving.

St. Louis-style Ribs: Spareribs that have had the cartilage and bone removed so they can be easily cut into pieces for serving.

Country-style Ribs: Made from the meatier blade end of the pork loin, these ribs may not even have a bone and are better eaten with a fork than with your fingers.

Baby Back Ribs: Smaller, meatier, and easier to handle than spareribs, this restaurant cut is what’s left of the pork loin after a boneless roast has been removed.

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