When many people think of American barbecue, a nice, tender rack of pork ribs is often what comes to mind. Whether glazed with a sticky sweet sauce, dry-rubbed and smoked to perfection, or fall-off-the-bone tender, ribs are a cornerstone of barbecue culture—and a favorite at joints across nearly every region of the U.S.

But not all pork ribs are created equal. From the lean, curved baby backs to the rich, meaty spare ribs—and even cuts that aren't technically ribs at all, like country-style pork—there's more variety than you might expect. Each cut offers its own flavor, texture, and best-use case depending on how you plan to cook and serve them.

In this guide, I’ll break down the different types of pork ribs, how they’re butchered, and what makes each one unique. Whether you're grilling for the first time or trying to perfect your smoking technique, knowing your cuts is the first step to rib mastery.

Baby Back Ribs

Hands down the most popular style of pork ribs in the U.S. is the baby back rib, also known as back ribs or loin ribs.

Contrary to what the name may imply, these ribs do not come from baby pigs. They come from the loin portion of the pig, which runs along its back. These are the same ribs that come attached to a bone-in pork loin roast.

Baby back ribs will have a shorter, curvier appearance than spare ribs and will have more meat on the top of the bone. They are characterized by their thick, meaty texture and buttery flavor.

Spare Ribs

Spare ribs come from the belly portion of the pig and are known for their rich, decadent flavor. They are thinner and have less meat than baby back ribs, but they have a much richer flavor.

A full rack of spare ribs is wide and includes a section of rib tips and cartilage along the top. Spare ribs are cut from the belly, but during butchering, much of the surrounding belly meat is trimmed away. That trimmed meat is typically sold in slabs, sliced into strips, or cured and processed into bacon.

St. Louis Cut Ribs

St. Louis Cut Ribs come from the same part of the pig as spare ribs—they’ve just been trimmed down for a more uniform shape and presentation. In this cut, the rib tips, cartilage, and excess flap meat at the top of the rack are removed, leaving a clean, rectangular rack of ribs that cooks more evenly and looks neater on the plate.

This style of cut is popular in competitions and barbecue joints because it's easier to handle and plate. You can also buy a full rack of spare ribs and trim them into a St. Louis-style cut yourself, using the trimmings to make rib tips or save for stock or stew.

Country-Style Pork Ribs (not really ribs, but that’s okay!)

When you are shopping for ribs, you may come across something called country-style pork ribs. Despite the name, country-style pork ribs aren’t actually cut from the rib section. They come from the shoulder—specifically the blade end—and are usually boneless or have just a bit of bone. They get their name because they’re sliced into thick, meaty strips that resemble traditional ribs in shape and size.

Thanks to their rich marbling and larger portion size, country-style cuts are flavorful, easy to cook, and often more affordable than other pork options. They’re great for grilling, braising, or slow-cooking when you want something hearty without dealing with bones.

What Type of Ribs Should You Choose?

Deciding which kind of pork rib to buy depends largely on how you plan to cook and serve them—and what kind of eating experience you’re after.

In many recipes, baby back ribs and spare ribs can be used interchangeably, but there are key differences. Baby backs are leaner, more curved, and generally cook a bit slower because they have more meat on the bone. Spare ribs, on the other hand, are flatter and fattier, which gives them a deeper, richer flavor and a shorter cook time. When feeding a crowd, expect to need about twice as many spare ribs as baby backs to serve the same number of people, since there's slightly less meat per rib.

If you like a clean bite and a tidy presentation—especially for grilling or competition-style barbecue—St. Louis-style ribs are a great option. They’re simply spare ribs that have been trimmed down into a rectangular shape, removing the rib tips and cartilage for even cooking and easier slicing.

Want something more like a pork chop with the attitude of a rib? Country-style pork ribs are cut from the shoulder (not the rib cage), and they’re typically meatier and boneless. They’re perfect for braising, baking, or grilling when you want something hearty and satisfying without dealing with bones. They also tend to be more affordable, making them a great choice for weeknight meals or feeding a hungry family.

No matter which cut you choose, each style has its strengths—so it all comes down to taste, texture, and how much time you’ve got.

Here are some great rib recipes to get your started:

1. Hot Honey Party Ribs - Made using spare ribs, these are sweet and spicy and are sure to make your mouth water.
2. 3-2-1 Ribs - Can be made using St. Louis cut ribs, this is the classic way to make a perfect rack of fall-off-the-bone ribs.
3. Blueberry Bourbon Glazed Ribs - Can be made using St. Louis cut ribs, these are bold, flavorful and packed full of blueberry and bourbon flavor.
4. Gochujang Glazed Ribs - Can be made using St. Louis cut or baby back ribs, this recipe provides a spicy, Asian kick that will keep your guests coming back for more.
5. Apple Butter Ribs - Made using St. Louis spare ribs, these have a sweet apple butter glaze that’s simply drool-worthy.