Pork Rib

Pork rib is a bone-in cut from a pig's ribcage, sold as individual ribs or racks. It has rich marbling and collagen that melt to tender, juicy meat when cooked low and slow; flavors are savory and slightly sweet with a glossy bark when smoked. Common methods include smoking, slow-roasting, braising, and grilling, with retail cuts such as spare ribs, St. Louis-style ribs, and baby back ribs.

Rib cookery is prominent in regional American barbecue, Chinese cuisine, and several European traditions. Commercial processing trims spare ribs into St. Louis-style racks and often removes the membrane; producers supply fresh or frozen ribs year-round.