Where Do Spare Ribs Come From: The Complete Guide

Spare ribs come from the lower portion of a pig's ribcage, specifically the belly side behind the shoulder. This cut includes 11-13 bones and extends from the breastbone to the spine, featuring more bone and less meat than baby back ribs but with richer marbling and flavor.

Understanding where spare ribs originate helps both home cooks and culinary professionals select and prepare this popular cut properly. Unlike other rib varieties, spare ribs represent a specific anatomical section of the pig that offers unique cooking characteristics and flavor profiles.

Anatomical Location of Spare Ribs

Spare ribs are harvested from the ventral section of the pig's ribcage, running along the belly side from approximately the 6th to the 16th rib. This cut sits below the loin section where baby back ribs are taken. The spare rib section includes the costal cartilage that connects the ribs to the sternum, giving this cut its distinctive curved shape and substantial bone structure.

When butchers process a hog carcass, they first remove the belly (which becomes bacon) and then separate the spare ribs from the ribcage. A full rack of untrimmed spare ribs typically contains 11-13 bones and weighs between 2.5 to 3 pounds. The cut features significant marbling throughout the meat and includes the rib tips or flap—a cartilaginous section at the end of the rack that many barbecue enthusiasts consider a delicacy.

Spare Ribs vs. Other Rib Cuts

Many consumers confuse spare ribs with other popular rib cuts. Understanding these differences helps when selecting the right cut for your cooking needs:

Rib Type	Location on Pig	Bone Count	Meat-to-Bone Ratio	Flavor Profile
Spare Ribs	Lower ribcage, belly side	11-13 bones	Higher bone content	Rich, fatty, robust pork flavor
Baby Back Ribs	Top of ribcage, near loin	10-13 bones	Higher meat content	Milder, more tender
St. Louis Style	Trimmed spare ribs	10-12 bones	More uniform shape	Similar to spare ribs
Country-Style	Shoulder end of loin	Fewer, larger bones	Meatiest option	Milder pork flavor

Why Are They Called 'Spare' Ribs?

The term "spare ribs" has historical origins rather than describing the ribs themselves. In medieval England, the word "spare" meant "leftover" or "extra." When butchers processed pigs, they would first remove the more valuable bacon from the belly. What remained—the rib section—was considered the "spare" portion that could be used for other preparations.

This historical context explains why these ribs aren't actually "spare" in the modern sense of the word. In fact, many barbecue connoisseurs consider them the superior cut for slow cooking due to their higher fat content and connective tissue, which breaks down during cooking to create exceptionally tender, flavorful meat.

Culinary Characteristics of Spare Ribs

Spare ribs' anatomical position gives them distinctive cooking properties. Because they come from a more exercised part of the pig, they contain more connective tissue than baby back ribs. This characteristic makes them ideal for low-and-slow cooking methods that allow collagen to break down into gelatin, resulting in that signature fall-off-the-bone tenderness.

The substantial fat marbling throughout spare ribs serves multiple culinary purposes:

• Provides moisture during extended cooking
• Carries flavor compounds from rubs and sauces
• Creates a rich, succulent texture when properly rendered
• Contributes to the development of a flavorful bark

Professional pitmasters often prefer spare ribs for competition barbecue because their forgiving nature allows for greater margin of error during the cooking process compared to leaner cuts.

Selecting and Preparing Quality Spare Ribs

When purchasing spare ribs, look for these quality indicators:

• Bright pinkish-red meat color (avoid grayish hues)
• Consistent marbling throughout the cut
• Firm texture that springs back when pressed
• Minimal bone protrusion through the meat
• Flexible rack that bends without breaking

Before cooking, most home cooks benefit from removing the tough membrane (silver skin) from the bone side of the rack. This membrane prevents seasonings from penetrating and can create an unpleasant chewy texture. To remove it, slide a butter knife under the membrane at one end, lift it, then grab with a paper towel and pull it off in one piece.

For optimal results, apply your favorite dry rub and let the ribs rest in the refrigerator for at least 12 hours before cooking. This allows flavors to penetrate and enzymes to begin breaking down muscle fibers. When cooking spare ribs, maintain a consistent temperature between 225-250°F for approximately 5-6 hours, or until the internal temperature reaches 195-205°F.

Regional Variations in Spare Rib Preparation

Culinary traditions around spare ribs vary significantly across regions:

• Memphis style: Often served "dry" with a spice rub only, no sauce
• Kansas City style: Generously coated with thick, sweet tomato-based sauce
• Texas style: Simpler rubs highlighting meat quality, often with a vinegar-based mop sauce
• Chinese style: Marinated in soy sauce, rice wine, and five-spice powder before steaming or roasting

These regional approaches all work well with spare ribs' substantial structure and rich flavor profile, demonstrating the cut's versatility across culinary traditions. Whether you're smoking them for hours or preparing them in an Asian-inspired recipe, understanding where spare ribs come from helps you appreciate why they respond so well to various cooking techniques.

Frequently Asked Questions About Spare Ribs

What part of the pig do spare ribs come from exactly?

Spare ribs come from the lower portion of the pig's ribcage, specifically the belly side behind the shoulder. This cut extends from the breastbone to the spine and includes the 6th through 16th ribs. Unlike baby back ribs which come from the top of the ribcage near the loin, spare ribs contain more bone and connective tissue with excellent marbling.

How do spare ribs differ from baby back ribs?

Spare ribs come from the lower belly portion of the pig and contain 11-13 bones with more fat and connective tissue. Baby back ribs come from the top of the ribcage near the loin, have 10-13 shorter, curved bones, and contain more meat with less fat. Spare ribs have a richer pork flavor and are better suited for slow cooking, while baby backs are more tender and cook faster.

Why are they called spare ribs if they're so popular?

The term "spare" comes from medieval English meaning "leftover" or "extra." When butchers processed pigs, they would first remove the more valuable bacon from the belly. The rib section that remained was considered the "spare" portion. Despite the name suggesting they're secondary, spare ribs are actually prized by barbecue enthusiasts for their rich flavor and forgiving nature during cooking.

Are St. Louis style ribs the same as spare ribs?

St. Louis style ribs are actually trimmed spare ribs. Butchers remove the rib tips (cartilaginous section) and square off the rack to create a more uniform rectangular shape that cooks more evenly. While they come from the same part of the pig as traditional spare ribs, St. Louis style ribs have a slightly different appearance and cooking behavior due to the trimming process.

How many bones are typically in a full rack of spare ribs?

A full, untrimmed rack of spare ribs typically contains 11-13 bones. The exact count can vary slightly depending on the pig's size and butchering technique. When trimmed into St. Louis style ribs, the count usually reduces to 10-12 bones as the rib tips are removed. The bones in spare ribs are longer and flatter than those in baby back ribs, with more connective tissue between them.