Cooking Tender, Fall off the Bone Pork Ribs - National Pork Board

Pork Ribs

What Are the Different Types of Pork Ribs?

Back Ribs / Loin Back / Baby Back

Back ribs come from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs.


Spareribs come from the belly of the hog and are known for their full flavor. These are larger and meatier than the other types of ribs.

St. Louis Style

St. Louis style ribs are a squared cut of spare ribs. These are straight and flat and work best for any recipes that require browning in a frying pan.

Rib Tips

Rib tips are the lower portion of spare ribs that remain after cutting St. Louis style ribs.

Country-style Ribs

Country style ribs are cut from where the loin and shoulder meet. They’re a combination of higher fat and lean meat and are sold as slabs or individual servings – perfect for those who want to use a knife and fork instead of eating ribs off the bone.

Cooking Tip: Serve ribs directly from the grill or, for extra tender ribs, remove them from heat and wrap them in heavy foil. Place foil-wrapped ribs in brown paper bags, close the bags and let the ribs rest for up to one hour.