Spare Ribs vs. St. Louis Ribs vs. Baby Back Ribs: The Ultimate Guide to Pork Ribs
Confused about the difference between spare ribs, St. Louis ribs, and baby back ribs? I don't know about you, but sometimes I get a bit lost with all the different cuts of meat available, the differences between them and what they are best suited for. This guide breaks down everything you need to know for pork ribs, from cut location to flavour, fat content, and cooking methods.
What Are the Different Types of Pork Ribs?
If you're planning a barbecue or browsing a restaurant menu, you've probably come across terms like spare ribs, St. Louis-style ribs, and baby back ribs. But what exactly sets them apart?
In this post, we'll explain the key differences between pork rib cuts, including their size, tenderness, fat content, and best cooking methods. Whether you're smoking ribs for a backyard BBQ or cooking them in the oven, this guide will help you choose the right cut.
🐖 1. Spare Ribs
Where They Come From:
Spare ribs are cut from the lower part of the pig’s rib cage, near the belly and breastbone. They are made up of the St. Louis-style ribs along with the ribs tips.
Key Characteristics:
- Meaty with a higher fat content
- Larger, flatter, and slightly tougher than baby back ribs
- Full, rich pork flavour
Best Cooking Methods:
- Low and slow barbecue smoking
- Braising or oven-roasting
Pro Tip: Spare ribs benefit from longer cooking times, which helps break down the fat and connective tissue into juicy, tender meat.
🐖 2. St. Louis-Style Ribs
Where They Come From:
St. Louis ribs are simply trimmed spare ribs. The rib tips and cartilage are removed, leaving a uniform, rectangular slab of ribs.
Key Characteristics:
- Still flavourful like spare ribs, but more refined in shape
- Easier to cook evenly due to consistent thickness
- Preferred by BBQ competitors and pitmasters
Best Cooking Methods:
- Smoking or indirect grilling
- Oven-baked with a dry rub or glaze
Fun fact: The cleaner presentation makes them popular in competitions and restaurants.
🐖 3. Baby Back Ribs (Loin Back Ribs)
Where They Come From:
Baby back ribs come from the top of the rib cage, near the spine — where the ribs meet the loin.
Key Characteristics:
- Smaller, curved bones (not from baby pigs!)
- Leaner, more tender, and quicker to cook
- Milder flavour due to less fat
Best Cooking Methods:
- BBQing or oven-roasting
- Great with a quick marinade or BBQ glaze
Perfect For:
Anyone who loves lean, tender ribs that don’t require long cooking times.
🧾 Quick Comparison Table: Pork Ribs at a Glance
| Rib Type | Fat Content | Tenderness | Size | Best for |
| Spare Ribs | High | Moderate | Large | Smoking, braising |
| St. Louis Ribs | Medium - High | Moderate | Medium | Smoking, BBQing (indirect heat) |
| Baby Back Ribs | Low | High | Small | BBQing (indirect heat), oven roasting |
✅ Which Pork Ribs Should You Choose?
Choose spare ribs if you want bold flavour and don’t mind a bit more cooking time.
Go for St. Louis ribs for a more uniform shape and a solid balance of fat and meat.
Opt for baby back ribs if you prefer lean, tender meat with minimal prep.
📌 Final Thoughts on Pork Rib Cuts
Understanding the difference between spare ribs, St. Louis ribs, and baby back ribs can take your barbecue game to the next level. Each cut brings something unique to the table, whether it's tenderness, flavour, or presentation. The deciding factor may come down to budget or availability - but the good news is you really can't go wrong with any of them!
Rubs for Ribs
Our favourite pork rib rubs are:
- The Rip - Sweet and heat style - our original rib rub and still our favourite
- Winki-POP Dust - all rounder cajun style
- K-Pop Dust - Korean style rub more savoury than the 2 above
- South West - TexMex loves pork
- Drop-in Jerk - for something with a bit more heat the Drop in Jerk is an awesome rib rub
