Difference Between Spare Ribs and Back Ribs

Spare ribs and back ribs are both cuts of pork ribs, but they come from different parts of the pig and have some differences in terms of meat quality and cooking methods.

Spare ribs are cut from the belly side of the pig, below the loin, and are also known as "belly ribs." They are typically longer and meatier than back ribs, with more fat and a more tender texture. Spare ribs are often preferred by barbecue enthusiasts because they have a lot of meat on them and can be cooked slowly over low heat to create a tender, falling-off-the-bone texture.

Back ribs, on the other hand, are cut from the loin area of the pig, just above the spare ribs. They are shorter and leaner than spare ribs, with less fat and a slightly firmer texture. Back ribs are often preferred by those who like a bit more chew to their ribs, as they can be cooked to a slightly higher temperature without becoming too soft.

In terms of cooking methods, spare ribs are often slow-cooked over low heat for a longer period of time, such as 4-5 hours, to create a tender, falling-off-the-bone texture. Back ribs, on the other hand, can be cooked a bit more quickly, typically in 2-3 hours, and are often grilled or pan-fried to create a crispy exterior and a slightly chewy interior.

Overall, the main difference between spare ribs and back ribs is the location they come from on the pig, the amount of meat and fat they have, and the preferred cooking methods. Both types of ribs can be delicious, it just depends on personal preference and the desired texture and flavor.

What is the difference between spare ribs and back ribs?