Types Of Pork Ribs

Types Of Pork Ribs

Pork ribs are one of the most popular types of barbecue. To smoke, grill, or bake – there are hardly any methods that do not fit pork ribs well. The cooking time for this delight is long enough to bring out all its flavors perfectly. 

There are many different types of pork ribs, and they come in a variety of shapes and sizes. While all pork ribs are delicious, there are a few types that are particularly popular. This article will provide an introduction to the different types of pork ribs and how they are best prepared.

What are pork ribs?

Pork ribs are a cut of meat from the rib section of a pig. They are typically meatier and fattier than other pork cuts, and they have a lot of flavors. Ribs are best cooked low and slow so that the meat can tenderize and the flavors can develop.

Different types of pork ribs

There are many different types of pork ribs, and each type has its own unique flavor. 

Baby Back Ribs

Baby back ribs are located just above the loin in the pork section. They are meatier than spare ribs, and they often have a higher fat content due to their location near the pig’s belly. The bones on baby back ribs curve in towards the backbone of the pig which makes them easier to cut.

These ribs are usually covered in a thick layer of fat and should be cooked with the fat side up. Leaner cuts, such as those from the loin, may be more difficult to eat because they lack this protective layer.

Baby back ribs are typically smoked, grilled, or baked. They can be cooked with or without the membrane on the back of the rib rack. If you choose to remove it, make sure to score the meat first so that it does not curl up during cooking.

Spareribs

Spare ribs are located below the baby back ribs. They are meatier, fattier, and more flavorful than baby back ribs. Spare ribs contain five or six long bones that run parallel to each other. They may have a layer of cartilage at one end that connects them to the sternum bone.

Since they can be difficult to eat if they are cooked wrong, it is important not to overcook them. To make them easier to eat, it is best not to trim off too much fat before cooking because the fat will help keep the meat tender as it cooks. You should also try flipping the rack over during cooking so that both sides get evenly done.

Spare ribs are typically barbecued, braised, or broiled. The membrane can either be left on or removed before cooking. If you choose the latter, score the membrane with a sharp knife to allow heat and smoke to penetrate it more easily.

Country-Style Ribs

Country-style ribs are a cut of pork that comes from the shoulder and rib area. They are typically leaner and less fatty than other types of pork ribs. They usually have a bone on one side and a layer of meat on the other.

Since they are leaner, country-style ribs need to be cooked over low heat for a longer period of time in order to become tender. They can be smoked, grilled, or baked. 

St Louis Style Ribs

St Louis Style Ribs are a cut of pork that is located between the spare ribs and the baby back ribs. They are meatier than spare ribs, but not as meaty as baby back ribs. They have a layer of fat and a higher fat content than other types of pork ribs.

They get their name from the city of St Louis, Missouri, where they were first popularized.

St Louis Style Ribs are typically smoked, grilled, or baked. The membrane should be removed before cooking, and the rack can be scored if you want it to cook faster. You can also braise them in liquid for tenderness. 

Ribs Tips

Rib tips are the small, pointed end of a rack of pork ribs. They are located at the end of the rack where the bones curve out away from the spine.

Since they are small and delicate, rib tips are best cooked by smoking or grilling them. They should be marinated before cooking for extra flavor. 

Rib tips should be trimmed of any excess fat before cooking. They can then be smoked or grilled for a quick and easy meal. You can also add a marinade to give them more flavor. 

Short Ribs

Short ribs are a cut of beef that comes from the lower portion of the animal near the belly. They consist of several bones with meat attached to them, and they will typically have a thick layer of fat on one side.

Short ribs can either be braised or roasted, though they are best when cooked over low heat for a long amount of time so that they become tender. If you don’t want to marinate them for a while, you should cook them in liquid so that the flavor permeates throughout.

Short ribs should be trimmed of any excess fat before cooking. They can then be braised or roasted in the oven. If you choose to roast them, make sure to cook them at a low temperature for a long period of time so that they become tender. You can also simmer them in liquid for added flavor. 

Flanked Style Ribs

Flanked-style ribs come from the cut of beef that is known as flank steak. They consist of several long bones that are attached with meat on one side and fat on the other, and they typically have a layer of tough membrane underneath.

Flanked-style ribs should be marinated for at least 30 minutes in order to soften and tenderize them before cooking. You can either grill or braise them after marinating in order to make them more tender. 

Flanked style ribs should be trimmed of any excess fat before cooking. They can then be grilled or braised after marinating for tenderness and flavor. Make sure to cook them at a low temperature for a long period of time so that they become tender and easy to eat, and add liquid to keep them moist throughout cooking. 

Kansas City Ribs

Kansas City ribs are cut of pork that comes from the spare rib section. They consist of several long bones with meat on one side and fat on the other, which connect to a layer of cartilage at one end.

Since they are made up of several long bones, Kansas City style ribs need to be cooked slowly either in liquid or over indirect heat on a grill so that they become tender. The membrane should be scored before cooking to make them easier to eat. 

How to choose good pork ribs?

When it comes to choosing pork ribs, there are a few things you need to look for

The meat should have a pinkish color to it, and the bones should be white. You will also want to check for a layer of fat on one side which is yellow.

Make sure that there isn’t excess liquid in the packaging, since this could indicate that they came from a frozen package and were thawed before selling them.

Pork ribs should not have any freezer burn or discoloration around the edges of the meat or bones.

There shouldn’t be any kind of unpleasant odor coming off of the ribs when you open their packaging.

If possible, try to find out how long ago they were packaged and make sure it hasn’t been more than two days since they were packaged.

You should be able to use a wet paper towel on the meat to clean off any excess blood before cooking it.

How to prepare pork ribs?

Once you’ve chosen the perfect rack of pork ribs, there are a few things you need to do in order to prepare them for cooking.

Remove the membrane from the back of the rack by sticking a sharp knife underneath it and pulling it off. This will make them easier to eat.

Score the meat on the top side of each rib using a sharp knife so that they cook evenly and become more tender.

If you’re going to grill them, apply a dry rub or marinade to them before putting them on the grill. This will add flavor and help keep them moist while they cook.

If you’re going to braise them, put them in a baking dish with liquid to marinate them first.

Cook the ribs slowly either on low heat or over indirect heat until they become tender before eating them.

To keep the moisture inside, don’t cut into the ribs with a knife while they are cooking.

Good cooking methods for pork ribs

There are several different cooking methods that can be used to prepare pork ribs.

Grilling: You should put your rub or marinade on the meat before putting it on the grill so that it can soak up flavor and stay moist while it cooks over indirect heat at a low temperature for a long period of time.

Braising: Put your chosen liquid in the bottom of a baking dish and then add your ribs to the dish before placing them in an oven preheated to between 300°F and 350°F, where they will cook slowly until they become tender enough to eat. Make sure not to cut through them as you serve them as this could let out all their moisture.

Oven Roasting: Put your rub, liquid, or marinade in the bottom of a baking dish along with your ribs before placing them in an oven preheated to between 325°F and 375°F where they will cook slowly until they become tender. Make sure not to cut through the ribs as you serve them so that their flavor doesn’t escape.

Smoking: You will need to use a smoker preheated to 225°F to 250°F and cook the ribs for around six hours. Add some mesquite, apple, or hickory wood chips to the smoker for added flavor.

Slow Cooker: Put your ribs in a slow cooker with some liquid or a marinade and cook them on low heat for six to eight hours until they are tender and can be pulled apart easily with a fork.

Pressure Cooker: Place your rack of ribs in the pressure cooker and add 1 cup of water or beef broth before cooking on high pressure for 30 minutes. Let the pressure release naturally before serving.

Microwaving: Place your rack of ribs in a microwave-safe dish with some liquid or marinade and then cook on high power until they become tender.

Sautéing: Fry the ribs in hot oil before adding them to your choice of sauce and simmering them together until tender and cooked through.

Pork ribs recipes

Grilled Baby Back Ribs with Pineapple-Habanero Sauce

Ingredients:

2 racks of baby back pork ribs 

1/2 cup brown sugar 

1/4 cup paprika 

1 tablespoon garlic powder 

1 teaspoon onion powder 

3/4 teaspoon black pepper 

3/4 teaspoon cumin 

3 tablespoons olive oil 

1 (20-ounce) can pineapple chunks in juice, undrained 

1/2 habanero pepper, seeded and finely chopped 

1/4 cup apple cider vinegar 

1 tablespoon soy sauce

Sesame seeds, for garnish 

Directions:

Toss ribs in brown sugar and spices mixture. Add olive oil and mix well. Let stand for at least 30 minutes. Drain pineapple, reserving juice in a small bowl. In a food processor or blender, pulse together pineapple chunks and habanero pepper until smooth. Add reserved juice, vinegar, soy sauce, and puree until combined. Set aside 1/4 cup of the steak sauce to use as a finishing glaze when grilling the ribs. Grill ribs over medium coals 4-5 inches from heat source for about 25 -30 minutes or until meat begins to pull away from bones, brushing with remaining marinade halfway through cooking. Move ribs to indirect heat. Cover and cook for 20 minutes more. Remove from grill, cover tightly with foil, and let stand 5-10 minutes before slicing into individual ribs. Brush ribs with remaining sauce and sprinkle with sesame seeds before serving.

Asian-Style Spare Ribs

Ingredients:

1 rack of pork spare ribs

1/4 cup soy sauce

1/4 cup honey

3 tablespoons vegetable oil

3 cloves garlic, minced

2 teaspoons grated fresh ginger

1 teaspoon red pepper flakes

1/2 cup chicken broth

Directions:

In a large bowl, whisk together the soy sauce, honey, vegetable oil, garlic, ginger, and red pepper flakes. Place the ribs in the bowl and coat them with the marinade. Let them sit for at least 30 minutes or up to overnight. Heat the oven to high heat, about 475°F. On a baking sheet lined with aluminum foil, lay out the ribs meat-side down and bake for 10 minutes. Turn them over and bake for another 10 minutes before putting them back in the bowl, brushing off any excess marinade that might be stuck to them. Pour the chicken broth into the bottom of the bowl before covering it with tin foil and cooking it in the oven for 20 more minutes. Remove from oven and let cool slightly before serving alongside rice or on top of noodles for an Asian twist on traditional spare ribs.

Slow Cooker Honey Garlic Country-Style Ribs

Ingredients:

1 rack country-style pork ribs

2 tablespoons garlic, minced

1 tablespoon ginger paste or grated fresh ginger root

1 teaspoon chili powder

3/4 cup tamari sauce (gluten-free) or soy sauce

2 tablespoons white wine vinegar

2 tbsp honey

Directions:

Remove the membrane from the back of the rack of pork ribs by sticking a sharp knife underneath it and pulling it off. Score the meat on the top side of each rib using a sharp knife so that they cook evenly and become more tender. Put the rack of ribs in a slow cooker with 1 cup of water or beef broth. Cook on low heat for 6 to 8 hours until they are tender and can be pulled apart easily with a fork. In a small bowl, mix together the garlic, ginger paste or grated ginger root, chili powder, tamari sauce or soy sauce, white wine vinegar, and honey. Pour this mixture over the ribs in the slow cooker and cook for an additional hour. Remove from the slow cooker and brush with your favorite BBQ sauce before serving. 

St Louis Style Ribs with Bourbon and Brown Sugar Sauce

Ingredients:

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons firmly packed light brown sugar

1 teaspoon dry mustard powder

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper.

1 large rack of St Louis style pork ribs (about 4 pounds)

Directions:

Combine the soy sauce, Worcestershire sauce, brown sugar, dry mustard powder, and garlic salt in a small bowl. Pour this mixture over the ribs and coat them well on both sides. Let them sit for at least an hour to marinate before cooking them. Once they’ve marinated for an hour or more put your pressure cooker or slow cooker onto high heat and cook the ribs until they are fork-tender. Once they are fork-tender, remove them from the pan and add all the sauce that has accumulated in the bottom of the pan into a large bowl before warming it back up on another burner. Add your ribs to this sauce and stir well until they are completely coated with it. Serve while still hot with some fries or baked beans on the side.

Cheesy rib tips casserole

Serves 4-6

Ingredients:

2 tablespoons of butter

1/2 cup chopped onion

1 tablespoon olive oil

2 garlic cloves minced

1/2 teaspoon of dried thyme leaves

1/4 cup all-purpose flour

3 cups of milk

1 cup of grated cheddar cheese

1/4 teaspoon of black pepper

1/2 teaspoon salt

12-16 ounces of cooked rib tips, chopped into small pieces

Directions:

Preheat the oven to 375°F. Melt the butter in a large saucepan over medium heat before adding the onion and cooking until it becomes translucent. Stir in the garlic and thyme and cook for an additional minute. Add the flour and cook for one more minute before slowly whisking in the milk. Raise the heat to high and bring to a boil before reducing it to a simmer and cooking for about five minutes until thickened. Add the cheese, black pepper, and salt and stir until melted. Add the cooked rib tips to the saucepan and pour them into a shallow baking dish before putting them in the oven and cooking until they become browned on top. Serve with cornbread or garlic bread and salad.

Grilled Short Ribs

Ingredients

1/4 cup vegetable oil

1/4 cup soy sauce

1/4 cup rice vinegar

3 tablespoons honey

2 tablespoons fish sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

8 beef short ribs, about 3 pounds total

Kosher salt and freshly ground black pepper

Directions:

Heat the oven to 275°F. In a small bowl, whisk the oil, soy sauce, rice vinegar, honey, fish sauce, Dijon mustard, smoked paprika, and cayenne pepper. Season the ribs with salt and pepper. Place them in a large roasting pan and pour the marinade over top. Bake for 3 hours, or until very tender. Preheat a grill to medium-high heat. Grill the ribs for 5 to 10 minutes per side, until browned and slightly charred. Serve immediately.

Kansas City Style BBQ Sauce Ribs

Ingredients: 

1 rack of pork ribs

2 tablespoons vegetable oil

1 onion, chopped

3/4 cup apple juice or cider 

1/4 cup white wine vinegar 

2 tablespoons soy sauce 

2 teaspoons Worcestershire sauce 

3 cloves garlic, minced 

1 teaspoon red pepper flakes (optional) 

½ teaspoon cayenne (optional) 

¼ cup brown sugar, packed 

¼ cup ketchup 

1 tablespoon yellow mustard powder

Directions:

Sauté the onion in oil for five minutes before adding all of the other ingredients. Reduce the heat to low and let it simmer for 45 minutes to one hour until it thickens. Pressure cook your ribs on high with one cup of water beef broth for 30 minutes. Let the pressure release naturally. Preheat your oven to 350 degrees F before putting your ribs in a baking dish and pouring the sauce over top. Cook for 30-45 minutes until the ribs are tender and pull apart easily with a fork.

Tips for cooking ribs: 

Whether you are using a pressure cooker or slow cooker, always make sure to cook the ribs until they are fork-tender. This will ensure that they are cooked all the way through.

If your sauce is not thick enough, you can thicken it by simmering it on low heat for an extended period of time.

Be sure to preheat your grill before cooking the ribs for best results. Grill them for 5 to 10 minutes per side for a nice charred finish.

Serve the ribs with your favorite sides, such as fries, baked beans, or coleslaw.

If you are reheating leftover ribs, be sure to heat them in the oven at 350 degrees F for about 30 minutes. This will ensure that they are cooked all the way through.

You can also freeze cooked ribs for future meals. Simply place them in a freezer-safe container and freeze them for up to 3 months. To reheat, thaw them in the refrigerator overnight and then cook them in the oven at 350 degrees F for 30 minutes.

What are some good sauce choices for pork ribs?

There are endless choices when it comes to sauces for pork ribs. Many people also like to use a combination of two or more sauces to create their own unique flavor profile. Experiment until you find a sauce (or sauces) that you love, and remember to save the recipes so you can make them again later! Here are some of the most common sauce choices for ribs:

Memphis Style Vinegar Sauce – This is a great way to add some tang and tartness to your ribs without overpowering them with sweetness or heat. The components of this sauce include vinegar, hot sauce (if you want spice), and brown sugar. Some people also like to add additional ingredients such as ketchup, garlic powder, red pepper flakes, etc., depending on what flavors they’re going for.

 Carolina Mustard BBQ Sauce – Carolina style sauce is a bit different than the others, in that it doesn’t use ketchup or tomato-based ingredients. Rather, it relies on yellow mustard, apple cider vinegar, and brown sugar for sweetness and tartness. It’s also thick and coats the ribs well, making them nice and sticky. This type of sauce is typically served with pork ribs but can also be used with beef or chicken.

Sweet and Sour Sauce – Combine 1/4 cup soy sauce, 1/4 cup white vinegar, 1/4 cup brown sugar, and 1/4 cup ketchup in a small saucepan over medium heat. Bring to a boil and cook for 10 minutes until thickened.

Honey BBQ Sauce –  In a small bowl, whisk together 1/2 cup honey, 1/4 cup ketchup, 2 tablespoons yellow mustard powder, and 1 tablespoon vegetable oil. Pour this mixture over the ribs in a baking dish and bake for 30-45 minutes until the ribs are tender.

Pineapple BBQ Sauce –  In a small saucepan, combine 1/2 cup pineapple juice, 1/4 cup white vinegar, 1/4 cup brown sugar, 2 tablespoons soy sauce, and 1 teaspoon Worcestershire sauce. Bring to a boil and cook for 10 minutes until thickened. Pour this mixture over the ribs in a baking dish and bake for 30-45 minutes until the ribs are tender.

Dr. Pepper BBQ Sauce –  In a small saucepan, combine 1/2 cup Dr. Pepper, 1/4 cup white vinegar, 1/4 cup brown sugar, 2 tablespoons soy sauce, and 1 teaspoon Worcestershire sauce. Bring to a boil and cook for 10 minutes until thickened. Pour this mixture over the ribs in a baking dish and bake for 30-45 minutes until the ribs are tender.

Atlanta Style BBQ Sauce – In a small bowl, whisk together 1/4 cup ketchup, 2 tablespoons white vinegar, 3 tablespoons sugar, 1 tablespoon vegetable oil, and 1 teaspoon liquid smoke.

Kansas City Style BBQ Sauce – In a 4 quart saucepan over medium heat, combine 3 cups ketchup, 2 cups water or beef broth (or combination of both), 1/2 cup dark brown sugar, 6 tablespoons of apple cider vinegar or white wine vingegar3 tablespoons molasses (optional), 6 tablespoons tomato paste (optional), 6 teaspoons chili powder. Bring to boil and let it boil for 8 minutes uncovered before adding the ribs in the saucepan to coat them with the sauce on both sides. Cover with lid and cook for 45 minutes on low until ribs are tender. You can also pour the sauce into a baking dish and then cook ribs in the oven for 30-40 minutes, depending on the thickness of your ribs at 350 degrees F until they’re done.

What are some good side dishes for pork ribs?

Ribs typically go well with a lighter side dish that won’t overpower the flavor of the ribs. Some good options include:

• Baked beans
• Potato salad
• Corn on the cob
• French fries or tater tots (depending on how healthy you want to be)
• Canned fruit such as peaches, pears, pineapple chunks, etc. – this is also great for kids! They may prefer it over regular canned corn or green beans because of its sweeter taste and fruit juice consistency.

Does wine pair well with pork ribs?

Yes, definitely! Pork ribs go well with any dry red wine such as cabernet sauvignon or merlot. You may want to match the strength of your wine to the intensity and spiciness of the sauce you’re using on your pork ribs. For example:

• A bold and spicy BBQ sauce would pair nicely with a full-bodied red wine such as a cabernet sauvignon or merlot.
• A milder BBQ sauce would pair best with a lighter, fruity red wine such as pinot noir or even medium bodied wines like zinfandel. White Zinfandel wines go very well with bbq pork ribs due to their sweeter notes complementing each other really well.

 

FAQs

How long do ribs need to be cooked?

Ribs usually take between 30 and 45 minutes to cook, depending on the sauce that you’re using. Be sure to check them regularly so they don’t overcook and become dry.

Do pork ribs need to be fully cooked?

Yes, pork ribs should be fully cooked to an internal temperature of 145 degrees F.

How do I know if my ribs are done?

The best way to tell if your ribs are done is to use a meat thermometer. The ideal temperature for pork ribs is 145 degrees F. When the ribs reach this temperature, they’re considered cooked through. 

What happens if you cook ribs too long?

If you cook the ribs too long, they’ll become dry and tough. It’s important to be vigilant about checking them regularly so they don’t overcook.

Can I reuse BBQ sauce?

Yes, most BBQ sauces can be reused. Just be sure to heat them up first so that any bacteria or germs are killed. 

How do you clean ribs before cooking?

The best way to clean ribs before cooking is to use a paper towel to wipe them down. Be sure to remove any excess dirt or debris. You can also use a wet rag if you’d like, but be sure to dry them off completely before cooking.

Should ribs be cooked covered or uncovered?

Most people choose to cook their ribs covered, as this will help them to become more tender. However, if you want the sauce to caramelize and thicken, you can cook them uncovered.

Do you flip ribs?

There’s no need to flip your ribs while they’re cooking. Just let them cook on one side until they’re done.

What happens if you eat undercooked ribs?

If you eat undercooked ribs, you could potentially get food poisoning. It’s important to cook them thoroughly to a temperature of 145 degrees F.

How do you fix undercooked ribs?

If your ribs are undercooked, you should cook them a little longer. The best way to check if the ribs are cooked through is by using a meat thermometer. To use it, just stick the tip into the thickest part of the meat and look at the temperature that it reads as well as take note of how long it’s been in there.

How do you fix overcooked ribs?

If your ribs are overcooked, you can cut them into smaller pieces and coat them with BBQ sauce before heating them up. You can also soak the ribs in warm water for 10 minutes to make them moist again.

When do I add sauce to ribs?

You may choose to pour or brush BBQ sauce onto your ribs either when they’re almost finished cooking or after removing them from the oven so that they have time to absorb some of the sauce. Just make sure not to place them back in the oven once you’ve poured on the Sauce as this will cause your sauce to burn easily.

Can you freeze BBQ ribs?

Yes, you can easily freeze cooked pork ribs. Just let them cool completely before freezing them in an airtight container or freezer bag for up to 3 months.

How do I reheat frozen ribs?

Just like fresh-cooked ribs, frozen ones should be reheated over low heat on the stovetop until they’re heated through and warmed to at least 145 degrees F. Alternatively you can put them in the oven at 325 degrees F until they reach their desired temperature.

How much do pork ribs cost?

The cost of ribs varies from place to place, but they generally range between $10 and $20 per pound. Different types of pork ribs, such as baby back, country-style, or St. Louis-style will also have different price points.

Where can I get the best ribs?

When it comes to finding a restaurant or butcher that serves great pork ribs, your best bet would be to try places in your local area. The closer you are to the source, the better quality meat you’ll be able to purchase at a fair price. 

Which ribs are best for BBQ?

Baby back ribs are best for baking and grilling because they have a leaner meat-to-bone ratio. Country-style ribs are good for smoking, as their high marbled fat content means they won’t dry out during the cooking process. Lastly, spareribs are the most versatile type of pork ribs since you can grill them or smoke them.

Should I cook ribs with bone side up or down?

When cooking ribs that have the bone side up, you should be able to get a better sear that way. However, if you leave them on their side with the bones facing down, this will allow the juices to pool in the meat of your ribs while they’re cooking.

Do you cook ribs directly on the grill grate?

No, you should always put down the aluminum foil to cover the entire surface area where your meat will touch the grates for easier clean-up afterward. You can also purchase grilling mats that allow for perfectly-cooked meats every time without having to worry about sticking.

What type of rib is most tender?

Tender pork ribs come from younger animals so you’ll need to find baby back or spareribs if you want ribs that are more tender than others. Country-style and St. Louis-style pork ribs all have a higher fat content since they contain marbled layers of fat throughout them which makes them ideal for smoking but not as good when oven-cooked.

Which type of rib has the best flavor?

The best pork ribs for flavor are spareribs because they contain a high level of collagen which breaks down during cooking, creating tender meat with an excellent bite and texture.

How many calories are in a rack of ribs?

A full slab contains around 2,310 calories.

How much fat is in a pork rib?

A full serving of one whole sparerib weighing about 1 lb or 2 lbs will contain approximately 36g of total fat and 24g of saturated fat. A rack of baby back ribs weighs around 3 lbs so you can expect your total fat intake to be around 81 g with 44g being saturated fats.

 

Conclusion

The pork rib is a great dish to cook with many options to go about it. It is important for us to know the main differences between the types of ribs in order to get a better result when cooking them. As you can see from our article, each type of rib has its own characteristics but all of them are great and tasty dishes.

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