A Buyer's Guide to Ribs Slideshow
July 9, 2013
St. Louis Spareribs
Flat with larger bone-to-meat ratio. Higher fat content delivers delicious flavor.
Baby Back Ribs
Smaller, often meatier than spareribs; great for slow cooking; 10 to 13 ribs per rack.
Country-Style Ribs (bone-in and boneless)
High fat content keeps meat moist and tender during cooking, adding a ton of flavor.
Beef Short Ribs (bone-in and boneless)
Larger and usually meatier than their pork counterpart. Full slabs are 3 to 5 inches thick with three to four ribs.
Boneless Beef Chuck Ribs
Cut from chuck flat strip steaks into the size of ribs; one of the most affordable cuts of beef available.
Beef Back Ribs (slab)
A full rack has seven ribs; a bit tougher than pork ribs, but with long, slow cooking, the taste and texture are superb.