Spare ribs are a popular cut of pork taken from the belly and side of a hog. This cut is known for its generous size and rich flavor, making it a staple in barbecue traditions around the world. Spare ribs are distinct from other rib cuts and require specific cooking methods due to their composition.
The Specific Cut of Pork
Spare ribs originate from the lower section of the pig’s rib cage, near the belly and breastbone, just below where the leaner loin muscle is removed. This placement means the ribs are surrounded by a higher concentration of fat and connective tissue, which contributes to their robust flavor. A full rack of spare ribs typically includes 11 to 13 long bones and is flatter than other rib cuts, with the meat distributed both between and on top of the bones.
The term “spare ribs” often refers to the untrimmed cut, which includes the sternum bone, cartilage, and a flap of meat known as the rib tips. Many butchers and cooks prefer to trim this cut into what is known as the “St. Louis Style” rib. This trimming process removes the hard breastbone and excess cartilage, resulting in a uniform, rectangular slab that cooks more evenly and is easier to slice.
How Spare Ribs Compare to Baby Back Ribs
The most common comparison is between spare ribs and baby back ribs, which come from entirely different sections of the pig. Baby back ribs are cut from the upper part of the rib cage, closer to the spine and beneath the loin muscle. This location makes baby backs shorter, more curved, and significantly leaner than spare ribs.
Spare ribs, by contrast, are larger, flatter, and contain a higher amount of intramuscular fat, or marbling. The meat on spare ribs is primarily between the bones, while baby back ribs have a thicker layer of meat on top of the bones, which is essentially loin meat. The bone structure also differs, with spare ribs having straighter bones and more cartilage.
Due to their leanness, baby back ribs cook faster, but their lower fat content means they can dry out more easily if overcooked. Spare ribs, with their higher fat and connective tissue content, are more forgiving and benefit from longer cooking times.
Characteristics and Ideal Cooking Methods
The composition of spare ribs, characterized by a high amount of fat and dense connective tissue, dictates the ideal cooking method. Connective tissue, primarily collagen, is tough and chewy when cooked quickly. To transform this collagen into tender, moist gelatin, it must be heated to a temperature between 160°F and 205°F and held there for an extended period.
This transformation is the reason spare ribs are best prepared using a “low and slow” technique, such as smoking, braising, or indirect grilling. Cooking at a low temperature, typically between 225°F and 275°F, over several hours allows the fat to slowly render and the collagen to break down without drying out the meat. The rendered fat essentially bastes the meat from within, resulting in a tender final product.
Before cooking, it is common practice to remove the thin, silvery membrane, or silverskin, found on the bone side of the rack. This membrane is a layer of connective tissue that does not break down completely during cooking and can result in a tough, unpleasant texture. Removing the silverskin allows the seasoning to penetrate the meat more effectively and ensures a more uniformly tender rib.