“I’d walk on my hands and knees for a takeout order” is a quote taken from the TV show M*A*S*H in the late 70’s about a Chicago rib joint called Adam’s Ribs.  Ribs have only grown in popularity since then.  That brings the question, what are these ribs we’re talking about.  Here is a quick look at what is out there.

Pork Ribs:

Spare Ribs – Also known as slab ribs these come from the belly of the hog, near the bacon.  They include 11 to 13 bones and have a cap of meat.  They are the least expensive pork ribs.

St. Louis Style Ribs – These are a variation on the full slab that are trimmed and have the brisket bone removed.

KC Style Ribs – These are St. Louis Ribs that have been trimmed even further and are more uniform.

Baby-Back Ribs – These are back ribs cut from the loin. They include 8 – 14 ribs with a layer of meat over the bones, and finger meat between the bones.  These are meatier and leaner than spare ribs and are more expensive.

Beef Ribs:

Texas Ribs – These are also known as back ribs and are cut from the same area of the animal as the pork baby-back ribs.  Usually sold in 7 rib sections.

Short Ribs – These come from the short plate, next to the rib and chuck sections.  Usually these are meaty chunks with just one bone.

Flanken-Style Short Ribs – These are cut from the chuck section.  When cut across the bone they include 3 to 4 rib sections.

Lamb Ribs

Denver Ribs – A Denver rack is cut from the breast section and is trimmed.  A rack usually has seven or more ribs with alternating layers of fat and lean.

Riblets – These are single, narrow cuts also from the breast.

This is a brief synopsis of the rib world.  Pick one, prepare it properly, and make lots & lots of friends.