With summer finally here, you’ve most likely got barbecue — and ribs in particular — in mind. But not all pork ribs are created equal. While they’re all taken from the same part of the pig — the ribcage — the part of the ribs they’re taken from and the way they’re cut can have a major effect on the final product and how it’s named. You’ve likely seen baby back ribs, St. Louis ribs, spareribs and other rib types at your grocery store.
Just to clear up any confusion, here’s a quick primer on the different types of pork ribs out there.
Baby Back Ribs
These can also be referred to as back ribs, loin ribs or riblets. Baby back ribs get their name because they’re smaller and come from the section closer to the back of the hog. They are not from baby pigs! So you can rest easy. These tend to be rather small but full of lean meat and relatively low in fat.
