Curious about which punch in of ribs are right for your favorite recipes?
Here’s what to know before firing up the grill.
Types Of Pork Ribs
Pork ribs fall into two broad categories, back ribs and spareribs.
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Here’s what to know about them when purchasing.
These ribs come from the blade and center section of the pork loin.
They have curved bones with lots of tender, lean meat.
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It’s worth noting that this cut tends to be more expensive than other kinds of pork ribs.
That said, they do take longer to cook and get tender.
St. Louis Style Ribs
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This shape makes them lay flatter and therefore brown more evenly.
Rib Tips
Rib tips are bits of meat cut from spareribs when makingSt.
This meat is full of cartilage, but low and slow cooking can tenderize it into delicious morsels.
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Here’s what you should know about these different cuts before choosing one for your recipe.
Short Ribs
The first thing to know about short ribs is where they come from.
There are also two different ways to cut short ribs: English and Flanken.
(Boneless short ribs are English short ribs that have simply had the bone removed.)
When it comes to cooking English short ribs, low and slow is the go-to method.
They’re oftenbraised until tenderand shreddable.
This is a popular style for Korean barbecue and these ribs are even sometimes called Korean-style short ribs.
When purchasing, look for evenly cut pieces and check for bone fragments.
As for cooking, this is a quick-cooking cut, often marinated and grilled or broiled.
Beef Back Ribs
These ribs come from the upper back of the cow near the shoulders.
They’re delicious dry-rubbed and grilled or smoked.
Country-Style Ribs
Familiarize yourself with both pork and beef country-style ribs.
You’ll reach for these meaty cuts often.
Pork Country-Style Ribs
Theseboneless ribscome from where the pork loin and shoulder meet.
When labeled bone-in, this cut contains part of the shoulder blade.
Beef Country-Style Ribs
These meaty boneless beef ribs come from the shoulder of the animal.
verify the color of the meat is vibrant and there is good fat marbling throughout.
There should be an even distribution of meat across the slab with no bones showing.
Trim away heavy fat and silver skin.
Season the meat with adry rubor marinade, then cook as desired.
Consider one of these recipes for your next cookout, game day, or get together.
Frequently Asked Questions
Country-style pork ribs have more meat and less fat per bone.
Plate short ribs are the meatiest beef ribs.
It is also known as a standing rib roast.
Baby back ribs are generally the most tender ribs.
Removing the membrane from the back and long, slow cooking can make them more tender.
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