Spare Rib

Spare ribs are a pork rib cut taken from the belly/side and breastbone portion of the hog, yielding long, flat bones with generous connective tissue and fat. Compared with baby back ribs, they are meatier, richer, and more forgiving during long cooks, developing deep flavor and tender, succulent texture when collagen renders.

They are often sold as full spare ribs or trimmed into the squarer St. Louis-style rack. Look for even marbling and straight, uniform bones. For best results, remove the silverskin membrane, trim excess surface fat or skirt meat, and season with salt and a dry rub. Cook low and slow—smoked, braised, or oven-roasted—then glaze or sauce near the end. Doneness is about tenderness (bones start to peek, meat bends easily) rather than a specific internal temperature.