The Meatiest Type Of Ribs Money Can Buy Might Surprise You

When many folks think ribs, they often imagine something resembling a steaming plate of Chili's baby back ribs slathered in a glistening BBQ sauce. Fall-off-the-bone baby backs are quintessential BBQ that absolutely deserve a spot on the grill at any cookout, but they're not the first choice for people seeking the meatiest ribs available. According to Charlie Torgerson, executive chef and owner of Charlie T's Food and chef partner to the National Pork Board, that distinguished honor belongs to spareribs.

Although they're both pork, the primary difference between baby back and spareribs is the part of the animal they're butchered from. "Pork spareribs, which are a belly pork cut, are larger and meatier than other types of ribs," Torgerson says. "Spareribs' proximity to the lower portion of the rib cage and belly packs in more meat that makes this cut full of flavor. Fresh cuts of pork, such as spareribs, are a high-quality and affordable protein option, especially for people looking for the meatiest type of ribs that money can buy."

While both are welcome additions to any BBQ spread, a full rack of spareribs can generally satisfy two people with appetites, whereas two folks sharing a rack of baby back ribs might walk away wanting more. As a bonus, the extra fat that comes with spareribs contributes to a meatier flavor when grilled, braised, or slow roasted. You might notice them in the grocery store as St. Louis spareribs, and while that is Torgerson's favorite type for good reason, it's worth noting that it's a trimmed-down version that can be slightly more expensive per pound on average.

A full, unaltered rack of spareribs is longer and flatter than a rack of baby backs with one end being wider than the other; that is, unless you get a hold of St. Louis-style spareribs. Torgerson explains the difference: "St. Louis Style, which is a squared cut of sparerib, is often considered the best type of pork rib because of its rich flavor and uniform shape. St. Louis Style ribs are straight and flat and work best for recipes that require browning in a frying pan." That's not to say you should avoid spareribs that aren't prepared this way. One of the many ways mouthwatering Texas-style BBQ sets itself apart regarding spareribs is they're often served with minimal trimming.

The extra meat and richer flavor compared to baby backs aren't the only reasons spareribs are so celebrated. Torgerson said, "I prefer the St. Louis Style ribs to loin backs (baby backs) because the internal fat makes them more forgiving while cooking." Baby back ribs are a leaner cut that can dry out in a jiffy if not carefully monitored.

When shopping for ribs, Torgerson pointed out some characteristics to look for if you're trying to get the meatiest ribs you can. The meat should fully encompass each bone with an ample amount of protein between them; no bare patches. Torgerson indicated folks should also look for the one feature the best ribs for grilling always have — good marbling. "Marbling, or fine streaks of intramuscular fat distributed evenly throughout the meat ... adds a significant amount of flavor and juiciness to the ribs."