Types of Ribs

Last updated on Jun 6, 2024
Katie McCaslin

Pork and beef ribs are a beloved staple in many commercial kitchens, offering a versatile and flavorful option for menus across the culinary spectrum. From the juicy, tender baby back ribs to the meaty, robust spare ribs, these diverse types of ribs cater to different serving styles and establishments. Each cut offers a unique texture and flavor profile, making them a popular choice for restaurants, caterers, and other foodservice establishments looking to add a touch of savory barbeque to their offerings.

Use these links to learn more about each type of ribs:

Types of Pork Ribs

Pork ribs are renowned in classic American cuisine, perfect for a tangy barbeque marinade or smoky spice rub. When prepared correctly, the naturally mild flavor of the meat bolsters the distinctive flavors of your chosen cooking method and preparation. As you select pork ribs, look for deep pink to red meat evenly distributed between fat striations. Rib bones should not be visible in the cut, or the meat will fall off during cooking.

Baby Back Ribs

baby back ribs

Baby back ribs conjure the image of sauce-covered fingers on sunny summer days. Taken from the upper portion of the ribcage near the spine, they are curved with a shorter length than other types of ribs - thus earning the name "baby" back ribs. Their tender, lean meat has a mild flavor, making them perfect for strong marinades and spices.

  • Cut: Upper back where the ribs meet the spine
  • Rack size: 8 to 13 ribs
  • Cooking style: Smoked or slow-roasted
  • Spices and sauces: Tangy BBQ sauces, such as honey mustard barbeque

Spare Ribs

spare ribs

Spare ribs are a flavorful cut of pork ribs taken from the lower portion of the ribcage, closer to the belly. Known for their rich, meaty texture and higher fat content, they're a popular choice for slow-cooking methods that break down the connective tissue and enhance their deep, savory taste. Unlike baby back ribs, spare ribs are large and flat with more connective tissue and marbling, giving them a robust flavor and a chewier texture when cooked.

  • Cut: Lower ribcage near the belly
  • Rack size: 11 to 13 ribs
  • Cooking style: 3-2-1 smoking method or braised
  • Spices and sauces: Sweet, smoky dry rub

St. Louis Ribs

st. louis ribs

St. Louis ribs fall under the spare ribs category, but they're trimmed down to remove the cartilage and brisket bone to produce a symmetrical shape. This additional butchering makes them meatier and easier to cook than regular spare ribs. If ribs are a new addition to your menu, choose St. Louis ribs for their consistent cooking without compromising flavor and juiciness.

  • Cut: Lower ribcage near the belly with cartilage and bone removed
  • Rack size: 10 to 13 ribs
  • Cooking style: Baked, smoked, or grilled
  • Spices and sauces: Apple cider vinegar, mustard, and garlic marinade

Types of Beef Ribs

Beef rib cuts are known for their rich flavor and versatility, making them popular in commercial kitchens. They are larger and meatier than their pork counterparts with more marbling and fat content. When cooked low and slow, the fat renders and enhances the flavor and texture of the ribs. Pair beef ribs with warm spices and seasoning to compliment their rich flavor.

Short Ribs

short ribs

Beef short ribs encompass the lower portion of the rib cut known as the "plate," specifically ribs 6 through 12. At 3 to 5 inches wide and 3 to 6 inches long, each rib includes a blend of tendons, fat, and muscle to produce a robust flavor. Due to this diversity, cook short ribs low and slow by smoking, braising, or oven-roasting them to render the different components. Overall, pair short ribs with a Korean-style marinade to accentuate the flavors.

There are two types of short ribs: flanken and chuck ribs.

  • Flanken short ribs: Typically an inch and a half thick, flanken ribs are cut across the bone in thin strips. Popular in Korean dishes like "galbi," flanken ribs are prepared in marinades by grilling or quick, high-heat cooking methods.
  • Chuck short ribs: Also known as English short ribs, chuck ribs are divided parallel to the bone to create a thick, rectangular cut with a single bone in the middle. Due to the thickness, chuck ribs are best for braising or roasting to break down the connective tissue.

Beef Back Ribs

beef back ribs

Beef back ribs come from the upper ribs near the shoulder and consist of the meat remaining after the prime rib roast and ribeye steaks are removed. They have less meat than short ribs since it sits between the bones, giving the rack a short cooking time. Additionally, remove the membrane across the ribs if you're serving them as finger food.

  • Cut: Upper rib section near the spine and shoulder
  • Rack size: Rib sections 1 through 5
  • Cooking style: Grilled or smoked
  • Spices and sauces: Dry rub with sweet and spicy seasonings

Understanding the various types of ribs available for commercial use is essential for restaurants, caterers, and other foodservice establishments looking to diversify their menu offerings and meet customer preferences. Whether it's tender baby back ribs, juicy St. Louis ribs, or rich short ribs, each type offers unique characteristics and culinary possibilities. By selecting the best type of ribs for your establishment, you can elevate your dishes, attract more customers, and enhance your overall dining experience.

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