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Spareribs
Spareribs come off the belly and are meatier than the bones suggest. They come in regular style or St. Louis style (squared up with cartilage removed).
Cook Time
1.5-2 hours
Best Cooking Method
Smoking, Braising, Low-Temp Grilling
Price Range
$
About This Cut
Origin
Belly region of the pig
Characteristics
Meatier than baby back ribs, fattier, more flavorful
Cooking Tips
Slow cooking at low temperature is key. You can braise them in the oven or smoke them low and slow. Some methods wrap them in foil and finish uncovered for browning.
Popular Dishes
BBQ SpareribsSmoked RibsSt. Louis RibsAsian-Style Spareribs
💡 Pro Tip
St. Louis style ribs are trimmed neatly, which helps them cook more evenly. Try the 3-2-1 method: 3 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped and sauced.