Pork Ribs vs Beef Ribs: Different Types Of Ribs And How To Cook Them

It doesn’t matter if you cook ribs in the oven, on the grill or in a smoker they are always a big crowd pleaser. The secret to perfect ribs is usually a low and slow cooking process that tenderizes the meat and makes it fall off the bone. However, if you want your ribs to be done a lot faster, you can cook them in an air fryer or Instant Pot. They still come out perfectly delicious! Let’s take a look at all the different types of ribs, so you can decide which kind is perfect for you!

What Different Styles Of Ribs Are There?

Generally speaking there are two types of ribs, beef and pork. However, there are different types of cuts of each. Below we outline the different types of pork and beef rib cuts, what the meat is like and how to cook each.

Different Types Of Pork Ribs

Pork ribs are the most popular type of rib. They are meaty and come out tender, flavorful and absolutely mouthwatering. There are four different types of ribs that come from different parts of the pig. The type of pork ribs does not have to do with the size of the pig but rather the part of the pig the cut comes from.

Baby Back Ribs

Even though their name might suggest different, baby back ribs do not come from baby pigs or young pigs. They are simply smaller/shorter than spareribs and therefore called baby back.

Other Names: back ribs, pork loin ribs, Canadian back ribs

Rib Cut: Baby back ribs are cut from the high back/loin area of pigs. Back ribs have little cartilage and their bones have a slight curve.

Type of Meat: They are the leanest kind of pork ribs, with lots of loin muscle (meat) on top and less between the bones. Baby backs are the most expensive kind of pork ribs. The tender meat and less fatty bits means the ribs are in high demand and have a higher price tag.

Cooking Methods: There are many great ways to cook a rack of baby back ribs. Remove the membrane before cooking. Try cooking them in the smoker, oven, air fryer or on the grill.

WHAT TO MAKE NEXT: Have you tried our juicy and perfectly cooked Air Fryer Ribs? They are seasoned with a flavorful homemade spice rub and covered in scrumptious bbq sauce. Air fried ribs are incredibly easy to make and ready to serve in under 40 minutes.

St. Louis-Style Ribs

St. Louis ribs got their name from meat processing plants in the St. Louis area. They started to trim a rack of spare ribs down to rectangular shape by cutting away the hard breastbone and cartilage.

Rib Cut: St. Louis style ribs are cut from the belly area of a pig and are basically trimmed spareribs.

Type of Meat: Louis style ribs have more meat between the bones and also more fat compared to a baby back rib rack. They are trimmed to an almost rectangular shape and the bones are flatter than in back ribs. This makes them easier to work with and brown easier.

Cooking Methods: Remove the membrane (silver skin) before cooking. Cook these ribs in the smoker, in the oven or on the grill.

Rib Cut: Spare ribs come from the end of a hog’s rib cage after the bacon is removed.

Type of Meat: Because they are from the belly area of pigs, they are meaty but also have more fatty tissue than back ribs. Additionally the belly of the pig has more cartilage and connective tissue.

Cooking Methods: Remove the membrane on the bone side of the ribs before you cook. Cook spare ribs low and slow to break down the connective tissue. Cook in a smoker, oven or on the grill.

Country-Style Ribs

Even though a lot of people don’t consider country-style ribs “true” ribs, their meat has much the same qualities as a true rack of ribs does. Boneless country-style ribs are actually not from the rib area of the animal. They do not contain any rib bones.

Cut: This budget-friendly cut really comes from the shoulder area.

Type of Meat: Country style meat is a mixture of light and dark meat with a nice marbling of fat.

Cooking Methods: Country-style ribs are best cooked long and slow in the smoker, oven or crockpot. Moreover, they are also the perfect cut of meat for braising. For a quicker cooking process try making them in the Instant Pot.

Different Types Of Beef Ribs

There are also different types of beef ribs. The type of rib has to do with where the meat is cut from the cow. You can buy different cuts of ribs ribs from your local butcher or from most grocery store meat departments.

Short Ribs

Short ribs get their name from the fact that they are generally not longer than 2-3 inches and are a smaller size than other beef ribs.

Other Names: dino ribs, dinosaur ribs, short plate ribs, chuck short ribs

Rib Cut: Short ribs can refer to ribs from two different places on the cow, the sub-primal area (lower part of a cow’s rib cage) and the arm chuck primal area (rib area more toward the shoulder). Short ribs or plate ribs come from the lower part of a cow’s rib cage while chuck short ribs come from the chuck primal area.

Type of Meat: They are usually very meaty and marbled with fat. The meat sits on top of the bone. Additionally, they have a layer of fat and lots of connective tissue.

Cooking Method: These ribs are cooked differently depending on the type of short rib. Plate short ribs are cut in 3-bone slabs, about 5-inches long. Smoke low and slow like you would brisket. Chuck short ribs are usually cut in 4-bone slabs or in single bone cuts called “English Cut”. Untrimmed 4 bone slabs are referred to as “Dino” ribs. Braise chuck short ribs, do not smoke.

Flanken-Style Ribs

Other Names: Beef galbi or “Kalbi”, L.A. Style ribs

Rib Cut: Flanken-style ribs come from the same section as beef chuck short ribs, but are cut differently. Instead of being cut along the bone they are cut across. This means there are usually a couple of small bones in each rib piece.

Type of Meat: Flanken-style ribs are very meaty, have some fat and lots of connective tissue. They are very popular in Korean BBQ dishes as well as in some Mexican dishes.

Cooking Method: Cook this beef by searing and cooking hot and fast.

Beef Spare Ribs

Beef spare ribs are the same cut of meat as flanken ribs and short ribs. The difference is how they’re cut. While short ribs are cut into 3-inch long pieces, the spare ribs are cut into 6-inch long rib pieces.

Beef Back Ribs

Rib Cut: Beef back ribs come from the back of cows, right behind the shoulder area. They are what is leftover after the butcher cuts away the prime rib roast.

Type of Meat: Although tasty, they have less meat, which sits mostly in between the bones, than the other kinds of beef ribs. These ribs are cheaper because they are mostly bone.

Do Beef Ribs And Pork Ribs Taste Different?

The main differences between pork ribs and beef ribs is that pork ribs are usually leaner than beef ones and more mild in flavor. Their taste compares to pork chops. The meat on beef ribs is usually more marbled and therefore has an intense beef flavor that compares to steak or brisket.

What Is A Rack Of Ribs?

Racks of ribs are groups of ribs cut by the butcher. They contain at least 8 ribs and up to 13 ribs, connected. You can usually find 10-13 on a typical commercial rack of ribs. A half rack of ribs is half of a rack of ribs, anywhere from 4 to 7 ribs.

The Best Side Dishes To Serve With Ribs:

We love serving ribs with Creamy Mashed Potatoes, Mac and Cheese, Chili Mac, Chili, Baked Beans, Crispy Garlic French Bread, Cornbread Muffins and French Fries.

How To Store Ribs

Refrigerate: Store cooked rib leftovers in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: You can freeze leftover ribs in a freezer safe container or ziploc bag for up to 3 months.

Defrosting: Thaw ribs in the fridge overnight.

How To Reheat

Reheat leftover ribs in the microwave, in the oven or in the air fryer. Reheating may dry out the meat so we recommend wrapping in foil and heating in the oven at 350°F until the meat is hot.

WHAT TO MAKE NEXT: If you love meatier ribs then you’ll love our incredibly tender and flavorful Instant Pot Country-Style Ribs smothered in barbecue sauce. They are super easy to prepare, come out juicy and fall apart in your mouth.

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