Both spare ribs and country-style ribs are pork ribs that come from the belly or side of the pig. They are flavorful, meaty cuts that are popular choices for barbecuing. But is one cut better than the other? Let’s take a closer look at the differences between spare ribs vs country-style ribs.
What are spare ribs?
Spare ribs come from the belly side of the pig, below the loin and behind the shoulder. They are long, narrow ribs with lots of bone and cartilage between each rib. The meat on spare ribs tends to be tougher, but the bones help keep the meat moist during cooking.
Spare ribs got their name because they were formerly considered a throwaway cut that butchers would give away or spare for the help. Now they are a prized cut for barbecue.
What are country-style ribs?
Country-style ribs come from the upper side of the ribcage near the pork shoulder or butt. They look like miniature spare ribs but have less bone. The meat also tends to be more tender and marbled than spare ribs.
Country-style ribs may also come from the loin or sirloin area. These ribs tend to be meatier with a larger muscle eye and less fat.
Nutritional value
Both types of ribs are high in protein, fat, and calories. A 3 ounce serving of spare ribs contains:
- Calories: 221
- Fat: 16g
- Protein: 16g
A 3 ounce serving of country-style ribs contains:
- Calories: 245
- Fat: 18g
- Protein: 17g
So they are fairly similar nutritionally, with country-style ribs having slightly more fat and calories due to their extra marbling.
Flavor
Flavor is subjective, but many people consider spare ribs to have a richer, porkier taste. The high bone to meat ratio provides more surface area to develop that deep, roasted pork flavor during cooking.
Country-style ribs are milder in flavor, but their tender and juicy meat makes them appealing too. Their meaty texture soaks up marinades and spice rubs nicely.
Texture
The texture of spare ribs can vary from tender to chewy depending on the cooking method. Low and slow cooking methods like smoking and barbecuing result in fall-off-the-bone ribs. High heat methods can toughen them up.
Country-style ribs tend to be naturally more tender due to their higher meat to bone ratio. But they can also dry out faster during cooking if not monitored.
Cooking methods
Spare ribs and country-style ribs can both be cooked using moist or dry heat methods.
Popular cooking methods include:
- Smoking – Low and slow cooking with indirect heat and smoke
- Grilling – Quick cooking over direct high heat
- Baking – Slow roasting in the oven
- Braising – Simmering in liquid
Spare ribs are ideal for smoking and barbecuing methods. Their high collagen content helps keep them moist, and the bones add flavor.
Country-style ribs are more versatile for grilling, baking, or braising. Their tender meat doesn’t require as much low and slow cooking.
Cost
Spare ribs are often more expensive per pound than country-style ribs. This is because spare ribs are considered more of a specialty cut.
Country-style ribs come from a less prized area of the animal and have higher meat yield and less waste. This makes them generally more budget friendly.
Here are some average costs per pound:
- Spare ribs: $6-$12 per lb
- Country-style ribs: $4-$8 per lb
Of course, prices can vary greatly depending on the butcher and region. Seasonality also affects cost, with peak summer grilling season bringing higher prices.
Availability
Both types of ribs are widely available, but spare ribs may require some searching to find.
Spare ribs are specialty cuts that are mainly produced for barbecue restaurants and competitions. So they may not always be regularly stocked.
Country-style ribs are easier to find year-round since they are more commercially produced. Most major grocery stores will carry them.
If you want the real deal spare ribs, visit a dedicated butcher shop or BBQ joint. Asian and Hispanic markets also frequently stock spare ribs.
Ease of preparation
Country-style ribs are easier to cook, with no membrane removal required. Spare ribs have a tough membrane on the bone side that should be removed before cooking. This takes some effort and skill.
Spare ribs also require more technique to cook properly. The irregular bones make it tricky to get consistent doneness. Country-style ribs are simpler to grill or bake evenly.
Here’s a basic preparation comparison:
| Spare Ribs | Country-Style Ribs |
|---|---|
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So country-style ribs are quicker and simpler to make compared to spare ribs which require special equipment and techniques.
Portion size
Spare ribs racks contain a large quantity of meat, anywhere from 2-4 pounds. They are meant to be shared by multiple people.
Country-style rib slabs are smaller, with 1-2 pounds of meat. Individual country-style ribs can also be portioned for single servings.
For feeding large gatherings, a full spare rib rack is the way to go. But country-style ribs are nice for smaller parties or weeknight dinners for the family.
Appearance
Spare ribs look impressive and appetizing when slow smoked with a dark bark and pink, moist interior meat peeking through. The intact bone structure looks beautiful on a platter.
Country-style ribs look simpler, but are still attractive with sauce glazed on top and char marks from grilling. The meatiness appeals to those who prefer more meat than bone.
It comes down to preference for bones vs. meat. Spare ribs accentuate the bones, while country-style ribs call attention to the meat.
Use in recipes
Spare ribs are best for traditional barbecue recipes and low and slow smoking. They really shine when cooked slow until fall off the bone tender.
Country-style ribs work well in a wider range of recipes from quick grilling to braises and oven roasts. Their meat takes to flavorings easily in sauces and rubs.
Here are recipe ideas for each cut:
Spare ribs recipes
- Beer braised spare ribs
- Memphis dry rubbed spare ribs
- Asian five spice spare ribs
- Kansas City BBQ spare ribs
- Smoked honey garlic spare ribs
Country-style ribs recipes
- Bacon wrapped country-style ribs
- Balsamic glazed grilled country-style ribs
- Country-style ribs with Dr. Pepper BBQ sauce
- Braised country-style ribs in tomato sauce
- Garlic parmesan roasted country-style ribs
Spare ribs shine with classic BBQ flavor profiles, while country-style ribs work well with both sweet and savory sauces.
Conclusion
So which is better after considering all the differences – spare ribs or country-style ribs?
The answer depends on your needs and preferences:
- Spare ribs are better if you want classic BBQ pork ribs with big meaty bones, intense pork flavor, and dramatic presentation.
- Country-style ribs are better if you want tender and juicy ribs in smaller portions, with quick cooking times and budget friendly pricing.
For the ultimate rib experience, it’s good to eat both! Spare ribs for smoking low and slow or when you have a crowd. Country-style ribs for fast weeknight dinners or smaller gatherings.
Some tips for success:
- Always remove membrane from spare ribs
- Don’t overcook country-style ribs to dryness
- Use a rub on spare ribs, and sauce glaze for country-style ribs
- Cook spare ribs indirect, and country-style ribs direct
With their different shapes, textures, and flavors – spare ribs and country-style ribs both have a place in the pantheon of great BBQ cuts. It just depends on what kind of rib experience you crave!