Spareribs are the
of ribs, and are less expensive
than other cuts of ribs. St. Louis style
ribs are trimmed spareribs that have the
brisket bone and skirt (diaphragm) removed. Kansas City style
trimmed even more closely than the St. Louis style
ribs, and have the hard bone removed. I personally prefer the
untrimmed full slab spareribs to other styles.
Baby back ribs, sometimes called loin ribs or back ribs, are shorter and smaller, and leaner and meatier than spareribs, as well as costing more per pound.
ribs are from the blade end of the loin
upper part of the back bone behind the shoulder), and aren't really
ribs, but are chops. They have a higher ratio of tissue to
than other types of ribs. That is more of their weight comes from meat
and fat. They can be prepared like spareribs, but are best cooked in a crock pot,
they can also be grilled like regular pork chops. If you are
grilling country style ribs like you would chops, then
watch for flare-ups, as these tend to have a bit more fat on them than
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My opinions are not regulated by any recognized authority - I am neither competent nor authorized to dispense advice of any kind. It is probably best to ignore me.