Question about choosing pork ribs


 
D

DaveD

New member
Hi All,

This forum is great and you all are wonderful group and so helpful!

I have been trying to educate myself on the various cuts of pork ribs, mostly baby backs and also pork spare ribs. I have done a lot of reading on the web and reviewing pictures and diagrams but I admit when in the store to falling prey to the the various name variations and "marketing" variations, etc.

My local Safeway grocery (northern Calif) sells a packaged rib they call loin rib but advertises as "more meaty". I suspect this is a actually a spare rib?

If on the underside, I see that diagonal line where the "flap" was cleaned off, should I automatically assume that this is actually a spare rib? Is this also a St. Louis style rib? And if it is actually a spare rib, can it really be a "loin" rib? Isn't a loin rib a baby back rib?

Thanks DD
 
Dave, check out this site. More rib info than you need but very comprehensive.
http://www.amazingribs.com/

Try and find ribs in a cryo pak that have not been trimmed or at least not enhanced.Cash and Carry or any restaurant supply house is good.

Mark
 
Pork Rib Selection

Loin or loin back ribs are baby back ribs. "More meaty" is marketing fluff.

If you see that flap of meat on the back side or where that flap was removed, you are correct in assuming that's a sparerib.

A sparerib that's been cut down and squared-off to appear more like a loin back rib is a St. Louis-style sparerib.

You'll see photos of whole spareribs and St. Louis-style spareribs in the article linked above.

You can see how spareribs are cut down into St. Louis-style on this page, including a video:

Pork Sparerib Preparation

Regards,
Chris
 
You must log in or register to reply here.

 

Back
Top