Spare Ribs vs Baby Back Ribs: What's The Difference?

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September 21, 2023

Well-made pork ribs are every meat lover's dream. They’re a gourmet dish engulfed in your favorite homemade barbecue sauce.

However, did you know that different ribs offer different flavors, textures, and tenderness? Even with the same sauce and preparation, different types of ribs will deliver a unique dining experience.

There are various rib types, but today, we’ll focus on two – the spare rib and the baby back rib.

Read on to learn the similarities and, more importantly, the differences between these pork cuts.

Originally published on January 4th, 2021, this article was updated and republished on September 21st, 2023.

What Are Spare Ribs?

These monstrous racks are also called the St. Louis or Kansas City cut.

The word “spare” comes from its Middle English use and refers to the process of cooking meat on a turning spit.

Although you can sometimes find beef spare ribs and pork spare ribs, it’s more common to find them cut up into short ribs.

Beef short ribs usually get braised or slow-cooked in liquid rather than smoked, but low and slow cooking methods work well for this cut.

Try our 100% grass-fed, pasture-raised beef short ribs for the best possible results – they’re fall-off-the-bone delicious and taste even better reheated the next day.

What Are St. Louis Style Ribs?

Although many people use the names interchangeably, St. Louis-style pork ribs are more like a subcategory of spare ribs.

St. Louis-style ribs start as the same cut as spare ribs. But instead of leaving the rib section the same size and shape as it normally is, the butcher cuts off the irregular rib tips and cleans up the shape a bit more.

The result is a flatter, straighter rectangle and a rack of ribs a bit shorter than standard spare ribs, but longer than baby back ribs.

If you’re looking for ethically-sourced pork, try our St. Louis-style pork ribs, raised on the regenerative pastures of our family farm.

What Are Baby Back Ribs?

Baby back is a timeless BBQ classic, but what exactly are they, and how are they different from other racks?

Baby back ribs are also known as loin, back, or Canadian back ribs. This refers to the part of the pig the cut comes from and the fact that Canadian bacon is taken from the same cut as these racks.

The “baby” in the baby back name comes from the rack’s small size, not from the animal’s age. Unlike veal or other meats that come from a more youthful animal, “baby” back is a portion taken from an adult pig.

When comparing this type of pork to others – like spare ribs – it takes less time to cook because it’s curvier and shorter.

Can They Substitute for Each Other?

Depending on how many people you’re serving, there’s no problem switching out spare ribs for baby back or vice versa.

Both rib racks offer a delicious eating experience, and both cook in the same way. The big difference between the two is how long you cook them.

Baby back ribs don’t need to cook as long because the cut is smaller, and the section the rack comes from features more tender meat.

Spare ribs need a longer cooking time because of where the cut comes from and how large it is.

Remember that you’ll need more baby back ribs than spare ribs to get the same amount of meat.

Know Your Ribs: The Main Differences

If you want to get the most out of these foods as a casual or professional chef, knowing the differences between types is the key to unlocking the meat’s potential.

Use these differences to help you choose the right style and thrive in the kitchen.

Where Are They From?

The primary defining factor that determines which racks are baby back ribs and which are spare ribs is where they’re taken from on the animal.

Baby back and spare ribs don’t just refer to different sizes. They’re specific cuts of pork with unique flavor profiles and textures. This is because they come from different locations on the pig.

So, where are they from? Baby back ribs come from the back and loin of the pig (hence the nicknames “loin” and “back” ribs). They’re made of the meat connected to the backbone beneath the loin muscle.

Spare ribs, on the other hand, are from the underside of the pig. They’re taken from where the baby back ribs end and along the pig’s breast bone.

They’re made up of exposed bone on one end near the baby back, and rib tips near the breast bone on the other side of the rack.

No matter which cut of meat you choose, getting the best quality meat is the most important thing. Humanely raised and ethically-sourced, heritage pastured pork will always taste better than anything you can buy in the grocery store!

The Size

One glaring difference between these two delectable racks is the size.

For instance, while a rack of baby back is 11-13 individual ribs, the perfect size to satisfy one hungry person, a rack of spare ribs could satiate the hunger of two people.

At one end of the baby back rack, the rib length can be up to 6 inches, and they usually taper off to a smaller 3-inch rib at the shorter end.

A baby back rack is a consistent and precise 2 pounds compared to spare ribs, which tend to range from two and a half to three and a half pounds.

Did you know that about half of the weight of both can be attributed to bone and cartilage?

The Price

The price tag on a portion of baby back tends to be larger than for any spare rack. This is purely due to the high demand for this tender and lean option. Spare racks tend to have more flavor but can’t match when it comes to tenderness.

The Meat

If spare ribs are so much larger, why are baby back ribs so much more expensive?

The answer lies in this key difference: the meat. Where the meat is taken from on the body of the pig determines the flavor, the texture, and where on the bone the meat sits.

The meat for spare ribs is located more between the bones, while for baby back ribs, the meat tends to be more on top.

Spare ribs also tend to have more marbling than baby back racks do. This is a game-changer for the flavor and the quality.

Marbling refers to fat within the lean, red meat that makes it juicier and more tender.

For this reason, spare ribs tend to have more flavor than baby back ribs.

Baby back ribs are more expensive due to the tenderness of the pork. It’s lean, tender, and flavorful.

Appearance

The primary defining factor of the appearance of baby back ribs is the curved racks.

Spare pork ribs tend to be more of a flat rectangle, whereas baby back ribs are typically a curvy, short rack.

Spare ribs also have flatter, longer bones compared to baby back ribs.

Method of Cooking

Grill, boil, or barbecue your baby back rack as soon as you get home from the store.

The thicker and meatier spare rack is best when cooked using a low and slow process. Because of where the rack comes from on the pig, the slab is tougher and requires braising and slow cooking to soften up.

Conclusion

No matter what type of rack you’re enjoying, it’s bound to be delicious. Spare ribs and baby back ribs are two global favorites that continue to appear on luxury, high-end dining menus as well as backyard barbecue shopping lists.

Pork ribs are an excellent nutrient source for your body, providing abundant zinc and iron to help with immunity and other essential processes.

Learn the key differences in location, size, price, meat texture, flavor, method of cooking, and appearance so that you know which type is your favorite.

The beauty is that with so much variety, you can continue trying to cook new types of pork ribs until you find your favorite.

Try any of our humanely raised heritage pastured pork cuts and taste the difference!

5 Easy Ground Beef Recipes with Few Ingredients: Quick and Delicious Meals

Ground beef is a kitchen staple, and it’s easy to see why. This incredibly versatile protein source is easy to cook and naturally packed with flavor. Today, we’re sharing five simple ground beef recipes – needing only a few ingredients – that will bring a little flair to your dinner table. From Mexican to Italian to Asian, these recipes will help you whip up quick dishes that taste like you spent all day in the kitchen. The secret to these delicious recipes? We use grass-fed, grass-finished beef – you’ll taste the difference! Grass-fed beef is also better for you and the planet. No antibiotics or GMOs means better nutritional quality. Plus, we raise our cattle on regenerative pastures where they’re free to roam. They enjoy happy, healthy lives and nurture the natural ecosystem. It’s a farming method that’s a win-win—for your plate, your body, and the environment. So, let’s get cooking! 1. Ground Beef Tacos This speedy, tasty taco dish comes together in just 20 minutes. It’s perfect for a quick midweek meal–or a weekend taco party! Here are the ingredients you’ll need: 1 Lb grass-fed ground beef 8 Taco shells or tortillas 1 Cup shredded lettuce 1 Cup shredded cheese Salsa and guacamole to serve And, of course, our healthy seasoning (no added sugars or preservatives, and MSG-free): 1 TBSP Chili powder 1 TBSP Paprika 1 TSP Garlic powder 1 TSP Cumin 2 TSP Salt And here’s what to do to make this 5 ingredient ground beef recipe: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Sprinkle the dry seasonings over the cooked beef. Follow the package instructions, which usually involves adding a bit of water (around 2/3 cup) and letting it simmer for a few minutes until the sauce thickens. When cooked, grab your taco shells or tortillas and start filling them with ground beef. Add the garnishings of your choice. You can add shredded lettuce and a generous sprinkle of cheese to each taco. If you’re using salsa and guacamole, add a dollop of each at this point. Serve and enjoy while they're warm! 2. Beef and Rice Skillet Cooking with one pot is great on those busy nights when you just don’t want to do the dishes. With maximum flavor and minimal washing up, this recipe is sure to become a family favorite. You’ll need the following: 1 Lb Ground beef 1 Cup Long-grain white rice 2 Cups Beef broth 1 Cup Frozen peas and carrots Salt and pepper to taste Here’s how to make it: Cook the ground beef. In a large skillet over medium heat, break up the ground beef with a spatula and cook until it’s browned and fully cooked – about 6-8 minutes. Add vegetables, broth, and rice. Stir in the rice, beef broth, peas, and diced carrots. Make sure everything is evenly combined. Bring to a boil. After the pot comes to a boil, reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed. Remove the lid, stir, and taste. To ensure everything is just right, taste your creation after a quick mix. If needed, season with salt and pepper. Serve and enjoy. Separate the meal between 4-6 plates and dig in! 3. Beef and Tomato Pasta This hearty, comforting pasta dish comes together in under 30 minutes. It’s also highly customizable. You can add peas, carrots, peppers–whatever needs to be used in the fridge! To start, assemble these ingredients: 1 Lb Ground beef 1 Large onion, diced 1 Can (14.5 oz) diced tomatoes 8 Oz pasta (any shape) 1 TSP Paprika 1 TSP Garlic powder 1 Cup Shredded cheese (optional) Salt and pepper to taste Here’s how to make this: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the meat is browned and the onions are softened – about 8-10 minutes. Drain any excess fat. Stir in the diced tomatoes, paprika, and garlic powder. Let the mixture simmer for 5-7 minutes—season with salt and pepper to taste. Add the cooked pasta to the skillet. Mix everything until the pasta is coated in the beef and tomato mixture. Sprinkle the shredded cheese over the top and stir. Serve and Enjoy! 4. Asian Ground Beef and Cabbage Stir-Fry This paleo-friendly stir fry recipe is rich in meaty, umami flavors. It’s a great choice if you’re craving takeout but want a healthy (and quick) alternative! You’ll need these ingredients: 1 Lb Ground beef 1 Small head of cabbage, shredded 1/2 Cup shredded carrot 2 TBSP Bragg’s Aminos or Soy sauce (low sodium) 1 TBSP Honey 2 Cloves garlic, minced 1 Inch Ginger, grated Salt and pepper to taste Extra virgin olive oil Red chili flakes (optional) Brown rice or cauliflower rice, to serve How to make it. Mix ingredients. Combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl. Set aside. Heat a large skillet over medium heat. Add the oil and the ground beef. Cook, breaking it up with a spatula, until browned and fully cooked–roughly 6-8 minutes. Add the shredded cabbage and shredded carrots to the skillet. Stir everything together and cook for about 5-7 minutes, or until the cabbage begins to wilt. Pour the soy sauce and honey mixture over the beef and vegetables. Toss everything together until evenly coated and cook for another 3-4 minutes. If you like a bit of heat, sprinkle in some red pepper flakes. Taste and adjust with salt and pepper as needed. Serve the stir-fry over a bed of your chosen rice. 5. Ground Beef and Black Bean Chili We simply couldn’t share a list of ground beef recipes without including a good ‘ol fashioned chili. This cozy, protein-packed dish is the definition of comfort food—perfect for chilly evenings when you need something warm and hearty. Here’s what you’ll need: 1 Lb Ground beef 1 Can (15 oz) Black beans, drained and rinsed 1 Can (15 oz) Diced tomatoes with green chilies 1/2 Cup Water Salt and pepper, to taste Shredded cheese (optional) Sour cream (optional) Brown rice or cauliflower rice, to serve And our healthy chili seasoning mix: 2 TBSP Chili powder 2 TSP Ground cumin 1 TSP Garlic powder 1 TSP Onion powder 1 TSP Salt ¼ TSP Cayenne pepper Here’s how to make it: Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Add in everything else. Toss in the black beans, diced tomatoes with green chilies, dry ingredients, and water to the pot. Give it a good stir. Bring the chili to a boil, then reduce the heat to low. Let simmer for 20-25 minutes, stirring occasionally. Taste and season. Add salt and pepper if needed. Ladle the chili into bowls, serving with your favorite rice. For an extra touch, top it off with a sprinkle of shredded cheese or a dollop of creamy sour cream! Grab a spoon and dive in! Is Ground Beef Healthy? Ground beef has an excellent nutritional profile. It’s rich in protein, iron, and other essential vitamins and minerals. However, not all ground beef is the same. Meat from concentrated animal feeding operations (CAFOs) has been shown to be lower in nutritional quality. If you’re concerned about your health, look for grass-fed and grass-finished beef. This type of beef has a better ratio of Omega 3 to Omega 6, and is higher in antioxidants and minerals. Which Ground Beef Is Best? 100% grass-fed and grass-finished ground beef is the best home cooking option. It’s incredibly flavorful, nutritionally rich, and better for the environment. Of course, there are different types of grass-fed ground beef–and that’s where your personal health and wellness goals come in: If you’re watching your fat intake, our ground sirloin is the leaner option at 90/10. Ground beef is great for everyday meals, and comes in at 85/15. Choose gourmet ground beef for show-stopping meals and entertaining, which is about 80/20. How Long Will Ground Beef Last in the Fridge? Raw ground beef lasts in the fridge for up to 3 days. If you have leftovers after cooking, you can store them in the fridge for up to 4 days. Ready to taste the difference? Are you ready to taste the difference that high-quality, grass-fed beef can make in your meals? Order Seven Sons’ ground beef today and elevate your meals.

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Spare Ribs vs Baby Back Ribs: What's The Difference?

What Are Spare Ribs?

What Are St. Louis Style Ribs?

What Are Baby Back Ribs?

Can They Substitute for Each Other?