A Buyer's Guide to Ribs Slideshow

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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.