Pork Rib Guide: 3 Styles of Pork Ribs

You’ll encounter a few different types of ribs at the grocery store’s butcher counter. First, there are two basic cuts of pork ribs:

1. 1. Baby back ribs: Baby back ribs, also known as loin ribs, are taken from the upper portion of the rib cage that connects to the spine. This rib cut’s famous name is a nod to its size—Baby backs tend to have shorter bones and leaner meat, while spares are typically fattier for juicy meat.
2. 2. Spare ribs: Spare ribs come from the lower portion of the pig, around the belly and sternum. Riblets and rib tips come from the narrow end of spare ribs. Spare ribs get their name from the German term ribbesper, or rib spear, which refers to how spare ribs were traditionally roasted on spears in Germany.

1. 1. St. Louis-style ribs: The St. Louis-style rib is a pork spare rib that has been trimmed into an even rectangular cut. In this style of cut, the breastbone, chewy connective tissue, and brisket—the triangular flap, or rib tips, at the narrow end—are removed. (Some butchers even remove the thin skirt portion running along the backside.) This cut makes the whole squared-off package flatter, and it creates even browning during the cooking process. The popular rib cut originated in St. Louis, Missouri, where small meat packers began removing the rib tips to give customers a rib option with more meat and less waste.
2. 2. Kansas City-style ribs: The Kansas City-style rib is a pork spare rib with the breastbone and connective tissue removed. This style of cut is similar to St. Louis-style, but the brisket is kept intact. Kansas City ribs are known for the sweet and spicy brown sugar-paprika rub and the thick tomato-based barbecue sauce that’s brushed on in the final stages of cooking.
3. 3. Country-style ribs: Country-style pork ribs are a much meatier type of rib that features narrow strips of rib bones. Country-style ribs also come in a boneless preparation that is cut from the tail end of the loin muscle then scored into rib form. Some butchers select meat from the pork butt or sirloin, rather than the conventional loin. Due to the larger meat-to-bone ratio, these juicy ribs are usually eaten with a fork and knife.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.