Spare ribs are traditionally the rib of choice for barbecue, but baby backs have their advantages too. I like to mix it up because my guests like the choice and the variety looks great. I know lots of people ready to fight over which is better, so I thought I would get some good scientific data (okay, maybe not that scientific). So this weeks question is:
POLL: Which Pork Rib do you prefer?
1) Baby Backs Ribs
2) Spare Ribs
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Comments
My favorite rib by far is the babyback. Tender, small and easy to deal with (smaller also implies and smaller more tender animal). I prepare the racks whole, coated with a generous layer of Dijon mustard (Grey Poupon has been best for me). Sprinkle soy sauce and some minced garlic over the coated ribs and let 20 minutes go by.
Place the rib bone side down over moderate heat – the relatively thin layer of meat can be easily overdone. Cook this way for the first 15 minutes or until the bone side is darkly browned but not black. Turn and monitor the meat side carefully, taking it off to serve JUST as the color goes from pink to white.
Ben’s comment is a prime example why babybacks are the preferred rib. The size of the animal has nothing to do with the babyback rib, they all have them.
The major restaurant chains have have given their patrons the impression that babybacks are the best rib when actually it has everything to do with bigger profits.
Spareribs are every bit as tender, more flavor because of the additional fat rendering into the meat, and meatier.
They also are a better value, providing more bones and when cutting them down to a St. Louis cut you have a beautiful slab of ribs and left with what the chains call rib tips for snacking or another meal.
Spare Ribs are my kinda choice: more flavor and more meat – as Que Dude already stressed out.
But here in Germany mostly Baby Back Ribs are common among butchers. Spare Ribs (often hot smoked) are sold cut to pieces and boiled with hotpots/stews.
So I guess you grill and eat what you get – and that’s more often Baby Back Ribs.