Spare ribs are from further down the side of the pig, and reach right down toward the breastbone of the animal. They are also referred to as “side ribs” or “spares”.

These are probably the most popular type of rib, and when people refer to “ribs” without specifying what type, there is a good chance they are talking about spare ribs.

Distinctive Features:

• Spare ribs are flatter and straighter than baby back ribs.
• On one end you will see the marrow of the bones where they have been cut away from the baby back ribs.
• The other end is where the ribs taper away at the chest of the animal. At this end of the ribs you will see a slab of meat, along with some cartilage and gristle.
• Some would say that spare ribs have richer, more flavorful meat than baby backs. But whether or not the meat is superior or not is really a matter of your own personal taste.

If you’re having trouble telling apart baby back ribs from spare ribs, we have a whole post dedicated to the subject.

How to prepare pork spare ribs

You can prepare spareribs the same as baby back ribs just increase the cooking time. While baby backs can be finished in 3 to 4 hours, with spare ribs allow 5 – 6 hours.