What Animal Are Ribs From? Pork, Beef, Lamb: How to Choose & Cook

Ribs come primarily from pigs (pork ribs), cows (beef ribs), and sheep (lamb ribs). This straightforward answer addresses the most common question about rib sources, but there's much more to understand about different rib types, their unique characteristics, and how to prepare them perfectly.

While "what animal are ribs from" seems like a simple question, the complete answer involves understanding various meat sources, their flavor profiles, and preparation techniques. This guide provides both the basic information you need and deeper insights for when you're ready to elevate your rib knowledge and cooking skills.

Table of Contents

• What Animal Are Ribs From? The Simple Answer
• Beef Ribs: Where They Come From & How to Cook Them
• Pork Ribs: The Most Popular Choice
• Lamb Ribs: A More Delicate Option
• Other Animals That Provide Ribs
• How to Choose the Best Ribs for Your Needs
• Simple Rib Preparation Methods for Beginners
• Advanced Tips for Perfect Ribs Every Time

Animal	Flavor Profile	Best Cooking Method	Common Rib Types
Pig (Pork)	Sweet, juicy, moderately fatty	Grilling, smoking, slow cooking	Baby back, spare, St. Louis style
Cow (Beef)	Rich, hearty, bold	Slow roasting, smoking	Short ribs, back ribs
Sheep (Lamb)	Elegant, slightly gamey, tender	Grilling, roasting	Rib chops, racks
Goat	Earthy, rustic flavor	Slow cooking, curries	Kalari, mutton ribs
Wild Game	Gamey, lean	Specialty cooking methods	Deer, boar ribs

What Animal Are Ribs From? The Simple Answer

When people ask "what animal are ribs from," they're usually referring to pork ribs (from pigs), which are the most common type served in restaurants and sold in grocery stores. However, ribs can come from several different animals:

• Pigs - Most common source for restaurant and home cooking
• Cows - Known as beef ribs, larger and meatier
• Sheep/Lambs - Smaller portions with distinctive flavor
• Goats - Popular in certain cultural cuisines
• Wild game - Deer, boar, and other game animals

Beef Ribs: Where They Come From & How to Cook Them

Beef ribs come from cows and are divided into two main types:

• Back Ribs: Taken from the upper portion of the rib cage near the spine, with less meat but great flavor.
• Short Ribs: Cut from the lower rib section, with more meat and fat, perfect for slow cooking.

For beginners, beef ribs require longer cooking times than pork ribs. The 3-2-1 method (3 hours smoking, 2 hours wrapped, 1 hour saucing) works well for tender results.

Pork Ribs: The Most Popular Choice

When most people think of ribs, they're thinking of pork ribs from pigs. The three main types are:

• Baby Back Ribs: Smaller, more tender, and quicker to cook (from the top of the rib cage near the spine)
• Spare Ribs: Larger, meatier, and come from the belly area
• St. Louis Style: A trimmed version of spare ribs that's more uniform in shape

For perfect pork ribs, cook at 225°F until they reach 195-203°F internally. The meat should pull back from the bone about 1/4 inch when done.

Lamb Ribs: A More Delicate Option

Lamb ribs come from young sheep and offer a distinctive flavor that's more delicate than beef but stronger than pork. They're typically sold as:

• Rib Chops: Individual ribs, perfect for quick grilling
• Racks of Lamb: Several ribs connected together, often served as a special occasion dish

Lamb ribs cook faster than pork or beef ribs. Grill them over medium-high heat for about 8-10 minutes per side for medium-rare perfection.

Other Animals That Provide Ribs

While pork, beef, and lamb are the most common sources, ribs can also come from:

• Goat: Popular in Indian, Caribbean, and Middle Eastern cuisines, with a distinctive earthy flavor
• Wild Boar: Leaner than domestic pork with a stronger gamey flavor
• Deer/Venison: Very lean with a rich game flavor, requiring careful cooking to prevent drying out

These less common rib types often require specific preparation methods to achieve the best results.

How to Choose the Best Ribs for Your Needs

When selecting ribs, look for these quality indicators:

• Color: Pork should be pinkish-red, beef darker red, lamb light red
• Fat marbling: Should be evenly distributed (more for pork, less for lamb)
• Meat coverage: Should extend to the bone ends
• Firm texture: Should spring back when pressed gently

For beginners, pork baby back ribs are the most forgiving choice. They're widely available, relatively inexpensive, and difficult to overcook.

Simple Rib Preparation Methods for Beginners

If you're new to cooking ribs, start with these straightforward methods:

Oven Method (Easiest for Beginners)

1. Preheat oven to 275°F
2. Remove membrane from back of ribs
3. Apply simple dry rub (salt, pepper, paprika)
4. Wrap ribs in foil with a splash of apple juice
5. Cook for 2.5-3 hours until tender
6. Remove foil, add sauce, broil for 5 minutes

Grill Method (For Outdoor Cooking)

1. Set up grill for indirect heat at 225-250°F
2. Season ribs simply with salt and pepper
3. Place ribs on cool side of grill
4. Cook for 3-4 hours (add wood chips for smoke flavor)
5. Finish with sauce during last 30 minutes

Advanced Tips for Perfect Ribs Every Time

Once you've mastered the basics, try these professional techniques:

Membrane Removal

The thin membrane on the bone side of pork ribs prevents flavor absorption. To remove it:

• Slide a butter knife under the membrane at one end
• Lift and grab with a paper towel
• Pull off in one piece

Dry Rub Secrets

• Mix brown sugar with spices for better adhesion
• Apply rub 12-24 hours before cooking for deeper flavor
• Always include salt (about 1/2 teaspoon per pound of meat)

Doneness Test

Don't rely solely on time or temperature. The bend test is more reliable:

• Use tongs to lift ribs from one end
• Ribs are done when they bend to 45 degrees and small cracks appear in the surface
• Meat should pull back 1/4-1/2 inch from the bone ends

What animal provides the most common type of ribs?

Pigs provide the most common type of ribs (pork ribs) found in restaurants and grocery stores. Pork ribs, including baby back ribs and spare ribs, are the standard for barbecue restaurants and home cooking across many cultures.

Are beef ribs from the same part of the cow as pork ribs are from pigs?

No, beef ribs come from a different part of the cow than pork ribs come from pigs. Beef ribs are cut from the rib primal section (ribs 6-12) and plate primal, while pork ribs come from the hog's rib cage area. The anatomical positions differ between species, which is why beef ribs are larger and meatier than pork ribs.

Can you get ribs from chicken?

No, chicken doesn't have true ribs like larger animals. While chicken has a breastbone and some small rib bones, they don't form the substantial rib racks found in pork, beef, or lamb. What's sometimes called 'chicken ribs' is actually a different cut of meat, not actual ribs.

Why are pork ribs more popular than beef ribs?

Pork ribs are more popular than beef ribs for several reasons: they're more affordable, cook faster, have a milder flavor that appeals to more people, and the meat-to-bone ratio is more favorable. Pork ribs also have more fat marbling, which many barbecue enthusiasts prefer for flavor and tenderness.

What's the difference between baby back ribs and spare ribs?

Baby back ribs come from the top of the rib cage near the spine, are smaller, more tender, and more expensive. Spare ribs come from the belly area, are larger, meatier, and have more fat. St. Louis style ribs are a trimmed version of spare ribs with a more uniform shape.