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Spare Ribs are the most expensive of the rib cuts from a pig.

They are are cut from the lower rib cage of a pig's carcass; more precisely, from the belly, starting just behind the shoulders.

To be called Spare Ribs, they must contain at least 11 ribs; a full slab will have 13 ribs.

They are juicy and tender owing to a good amount of fat in them.

They may or may not have the brisket bone removed. The skirt meat is left on. This is a flap of meat on the inside of the sparerib. Being all lean, it tends to get quite dry and chewy after cooking. n St Louis Style ribs, this is either removed altogether, or trimmed on its outer edge.

A slab of spare ribs from younger pigs might weigh less than 3 pounds (1 1/3 kg); from older pigs it will weight over 5 pounds (2 1/4 kg.)

When a slab of spare ribs is cut in half for serving, one end (called the "large end") will have longer bones; the other end (the "small end") will have shorter bones.

When purchasing spareribs, allow 1 1/2 pounds (700g) per person (varies wildly based on what else you're serving with the meal.)

Per sparerib slab, 2 to 4 servings.

Cooking Tips
For cooking instructions and other advice, see main entry for Pork Ribs.

Language Notes
The English word "spareribs" was influenced by the German word "rippenspeer" which meant "rib spears." In English, the word became "ribspare", and then "sparerib."

Think of it as not meaning "extra ribs", but rather as meaning "spare of meat."

Spareribs can be spelt both as one word or as two words.

Also called:

Other entries for:

Pork Ribs
Beef Shoulder Pot Roast, Country Style Ribs, Kansas City Style Ribs, Pork Button Ribs, Pork Rib Chops, Pork Rib Tips, Pork Riblets, Pork Side Ribs, Spare Ribs, St Lous Style Ribs

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

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