When it comes to purchasing pork spareribs, we cooks almost always have a choice to make: babyback (sometimes labeled "pork back ribs"), or, St. Louis-style (sometimes labeled "breastbone-off, pork ribs"). To the eye, babybacks are smaller (which appeals to many home cooks because they're more manageable), but, please know, this has nothing to do with the size of the pig (meaning, for those spreading false information: they're not taken from baby pigs).
Babybacks are cut from where the rib meets the spine after the loin is removed. Each rack weighs about 1 1/2-2 pounds and averages 10-13 curved, 4"-5"-long ribs. In our house, one rack will feed 2 people. St. Lewis- Style refers to the way the ribs are cut, not a style of barbecue. They are larger, meatier, and cut from the belly after the belly is removed. They get trimmed in the style of St. Lewis butchers, by cutting away the breastbone and cartilage to form a rectangular shape. Each rack weighs about 2 1/2-3 pounds and averages 12-14 flatfish, 6"-7"-long ribs. When serving these, I plan on one rack feeding 3-4 people.
Country-style spareribs , which are also porkribs, are taken from the rib end of the pork loin, and, like baby backs and St. Lewis ribs they are fatty, flavorful, and, very meaty. While all three are suited perfectly for the dry, high heat of the grill, country-style ribs take to the oven like ducks to water. I love them, but, more importantly, so does my entire family. Give my method for ~ Broiled & Baked K.C. BBQ'D Country-Style Spareribs ~, (Kid-friendly and mother approved).
Try my favorite way to make Slow-Cooker Babyback Spareribs:
And, my Broiled & Baked Rack of St. Lewis-Style Spareribs:
Or, my Broiled & Baked St. Lewis-Style Spareribs Sandwich:
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)
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