Spare ribs get their "spare" designation due to their specific location on the pig and their characteristics compared to other rib cuts. Here's a breakdown:
Location, Location, Location
- Position: According to American butchers, pork spare ribs are cut from the belly side of the pig's rib cage.
- Relative to other ribs: They are situated above the sternum (breastbone) and below the back ribs. The back ribs, which are sometimes called baby back ribs, extend about 6" down from the spine. This placement defines the anatomical distinction of spare ribs.
Characteristics of Spare Ribs
Spare ribs differ from back ribs in several key ways:
- Shape: Spare ribs are noticeably flatter than back ribs, which have a more curved shape.
- Bone-to-Meat Ratio: They tend to have more bone and cartilage compared to the amount of meat, unlike the meatier back ribs.
Key Differences Summarized
| Feature | Spare Ribs | Back Ribs (Baby Back) |
|---|---|---|
| Location | Belly side of the rib cage | Closer to the spine |
| Shape | Flatter | Curved |
| Meat/Bone Ratio | More bone, less meat | More meat, less bone |
In essence, spare ribs are "spare" because they are what's left after the more desirable loin and back ribs are removed. Their location, shape, and higher bone-to-meat ratio distinguish them as a separate cut, often requiring a slightly different cooking approach to achieve maximum tenderness and flavor.
