Where Do Spare Ribs Come From? Pork Cut Explained

Spare ribs come from pork—specifically the lower portion of a pig's rib cage near the belly. This cut includes 11-13 ribs with substantial meat between and on top of the bones, plus a layer of fat and connective tissue that makes it ideal for slow cooking methods.

When you're standing at the grocery store wondering what animal do spare ribs come from, the answer is straightforward: pigs. But understanding the precise origin requires examining porcine anatomy and culinary history. Unlike back ribs (which come from higher on the rib cage near the spine), spare ribs are harvested from the ventral section—the belly side of the pig.

Anatomical Origin of Spare Ribs

Spare ribs originate from the lower rib cage of the pig, specifically ribs 6 through 10 or 11, extending toward the belly. This cut includes:

• The costal cartilage that connects ribs to the sternum
• Substantial meat between the bones (intercostal muscles)
• A layer of fat and connective tissue crucial for flavor development
• The breastbone section (which butchers often remove for St. Louis-style ribs)

The precise location explains why spare ribs contain more fat and connective tissue than back ribs. This anatomical positioning near the belly means they benefit from slow, low-temperature cooking that renders fat and breaks down collagen into gelatin.

Etymology: Why “Spare” Ribs?

Many wonder why are they called spare ribs when nothing about this meaty cut seems “spare.” The term originates from Middle English “spere” (meaning “side” or “spare”), not the modern meaning of “extra.” In 15th century butcher terminology, “spere-ribbes” referred to the side ribs of the animal.

Another theory connects to old German “rippspeer” (meaning “side of pork”), which evolved through Dutch “spirre” into English usage. The misconception that “spare” means “leftover” likely stems from butchers historically considering this cut less desirable than loin sections.

Spare Ribs vs. Other Rib Cuts

Understanding the difference between spare ribs and back ribs helps home cooks and barbecue enthusiasts select the right cut:

Cut Type	Location on Pig	Meat Content	Cooking Characteristics
Spare Ribs	Lower rib cage, near belly	Meatier with more fat	Requires longer cooking; develops rich flavor
Back Ribs	Upper rib cage, attached to loin	Less meat, more bone	Cooks faster; more tender texture
St. Louis Style	Trimmed spare ribs	Uniform shape, less fat	More consistent cooking; popular for competition BBQ

Culinary History and Global Variations

Spare ribs have been featured in global cuisines for centuries. In traditional Chinese cooking, dongpo ribs (named after poet Su Dongpo) feature belly-side pork ribs braised in soy sauce and rice wine. American barbecue traditions transformed spare ribs through smoking techniques developed by enslaved Africans in the American South.

The evolution of traditional preparation of spare ribs shows regional diversity:

• American Midwest: Wet-rubbed with spices, slow-smoked over hickory
• Southern United States: Dry-rubbed, cooked over indirect heat with mop sauce
• China: Braised in soy-based marinades with rock sugar
• Germany: Roasted with beer and caraway seeds

Selecting and Preparing Quality Spare Ribs

When shopping for spare ribs, look for these quality indicators that answer where on the pig are spare ribs located visually:

• Meat distribution: Should have consistent meat coverage between bones
• Fat layer: A thin, even layer of fat (not excessive)
• Bone color: Light pink bones indicate freshness
• Flexibility: Should bend slightly without cracking

Proper preparation involves removing the membrane (silver skin) from the bone side, which allows rubs to penetrate and prevents curling during cooking. The pork spare ribs cut explanation matters because this membrane—technically the diaphragm—is located precisely where the ribs meet the belly.

Modern Culinary Applications

Today's chefs use spare ribs in innovative ways beyond traditional barbecue. Molecular gastronomy techniques have produced spare ribs sous vide preparations that maintain perfect texture while developing complex flavors. Food scientists have studied the Maillard reaction on spare ribs to optimize caramelization during smoking.

Understanding the history of the term spare ribs helps contextualize why this cut remains popular despite its humble origins. What butchers once considered a “less desirable” section has become a centerpiece of barbecue culture through culinary innovation and appreciation for its unique fat-to-meat ratio.

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

The term 'spare' comes from Middle English 'spere' meaning 'side' or 'spare,' not the modern meaning of 'extra.' In 15th century butcher terminology, 'spere-ribbes' referred to the side ribs of the animal. The name has nothing to do with the cut being 'leftover' or 'extra' meat.

How do spare ribs differ from back ribs?

Spare ribs come from the lower rib cage near the belly and contain more fat and meat between the bones. Back ribs come from higher on the rib cage near the spine, have less meat, and are more expensive. Spare ribs require longer cooking times but develop richer flavor, while back ribs cook faster and have a more tender texture.

What's the difference between spare ribs and St. Louis style ribs?

St. Louis style ribs are actually trimmed spare ribs. Butchers remove the sternum bone, cartilage, and excess fat from spare ribs to create a more uniform, rectangular shape. This trimming makes St. Louis style ribs cook more evenly, which is why they're popular in barbecue competitions.