Not sure whether to choose USA Style pork ribs, Baby Back ribs or St Louis ribs? Although they all come from the rib section of the pig, each cut has a different shape, meat distribution and eating style.
In this Ask the Butcher guide, Luke explains the differences so you can choose the right pork ribs for your barbecue, smoker or oven.
Watch: USA Style vs Baby Back vs St Louis Pork Ribs
USA Style vs Baby Back vs St Louis Pork Ribs
Choosing the right ribs can make a noticeable difference to the finished meal. Some cuts carry more meat between the bones, while others have more meat sitting over and around the bones or come as a larger, more substantial rack.
| Pork rib cut | Best for | Eating style | Cooking method |
|---|---|---|---|
| USA Style pork ribs | Sticky ribs, individual portions and rich pork flavour | Rich intercostal meat between the bones | Low and slow barbecue, smoker or oven |
| Baby Back ribs | Tender ribs and slightly quicker cooking | Curved, leaner and naturally tender | Barbecue or oven |
| St Louis ribs | Large barbecue racks, even cooking and easy portioning | Broad, meaty, rich and neatly trimmed | Barbecue, smoker or oven |
What Are USA Style Pork Ribs?
Our USA Style pork ribs are cut from the belly-side rib section and are sold as smaller rib portions rather than as one large spare rib rack.
Most of the edible meat sits between the bones. This is called intercostal meat. Unlike a rack that has been left with a heavier covering of meat over the bones, USA Style ribs are primarily about the rich meat running between each rib.
They are not necessarily larger or meatier than Baby Back or St Louis ribs. Their advantage is their rich pork flavour, manageable size and generous surface area for marinades, spice rubs and sticky glazes.
When cooked gently, the fat renders and the connective tissue softens, leaving tender meat that pulls cleanly from around the bones.
Choose USA Style pork ribs when you want smaller, easy-to-serve portions with plenty of flavour. They are particularly well suited to sticky barbecue sauces, Asian-style marinades and casual meals where individual ribs can be served straight to the table.
What Are Baby Back Ribs?
Baby Back ribs come from higher up the pig, close to the loin and backbone. Despite the name, they do not come from baby pigs. The word “baby” refers to the rack being shorter than the ribs taken from farther down the rib cage.
They have a more curved shape and can carry meat over the top and around the bones, depending on how closely the pork loin has been removed.
Baby Back ribs are generally leaner and naturally tender, with less fat and connective tissue than ribs taken from the belly side. This means they can cook a little faster, although they still benefit from gentle cooking to keep the meat juicy.
Choose Baby Back ribs when you prefer a smaller, curved rack with tender meat around the bones and a slightly leaner eating experience.
What Are St Louis Pork Ribs?
St Louis ribs are prepared from the belly-side spare rib section. The brisket bone, cartilage and loose flap are trimmed away to create a broad, rectangular rack with a consistent shape from one end to the other.
Compared with our smaller USA Style rib portions, St Louis ribs are the larger, meatier and more substantial option. They retain the rich flavour associated with belly-side ribs while presenting as one impressive rack.
Their even shape helps the ribs cook consistently and makes the finished rack easier to slice into individual portions. It also gives them the neat, uniform appearance commonly associated with American-style barbecue.
St Louis ribs are Luke’s personal favourite because they combine rich pork flavour with a substantial amount of meat, consistent cooking and easy portioning.
Shop Free Range St Louis Pork Ribs
Which Pork Ribs Should You Buy?
There is no single best pork rib. The right choice depends on the type of meal you are making, how you plan to cook the ribs and the eating experience you prefer.
- Choose USA Style pork ribs for smaller portions with rich intercostal meat, plenty of flavour and lots of surface area for a sticky glaze.
- Choose Baby Back ribs for a curved, leaner and naturally tender rack that can cook slightly faster.
- Choose St Louis ribs for a larger, meatier and more impressive rack with an even shape and easy portioning.
Still unsure? Ask us at the butcher’s counter. Tell us whether you are using an oven, barbecue or smoker, what style of recipe you are cooking and how many people you are feeding, and we can help you choose the right cut.
Butcher’s Tip
The biggest mistake people make with pork ribs is trying to cook them too quickly. Even when a rib cut looks relatively small, the meat and connective tissue still need time to soften.
Cook the ribs gently during the first stage, then finish them at a higher temperature to set or caramelise the glaze.
Do not chase the idea that the bones must fall completely out of the meat. Well-cooked ribs should remain juicy and hold together while still pulling cleanly from the bone when you take a bite.
Try Our Sticky Asian BBQ Pork Ribs
Ready to put this guide into practice? Try our Sticky Asian BBQ Pork Ribs recipe.
The ribs are marinated with soy sauce, hoisin, honey, garlic, ginger, rice vinegar, Chinese five spice and sesame oil. They are then cooked gently under foil before being finished at a higher temperature so the glaze becomes sticky, glossy and caramelised around the edges.
The recipe was made using Baby Back ribs, but the same flavour profile can also work with USA Style or St Louis ribs. Cooking time may need to be adjusted depending on the size, thickness and style of ribs you choose.
Ask the Butcher
Have another question about meat, cooking or choosing the right cut? Leave us a comment on social media or ask us next time you are in store. Your question might feature in a future Ask the Butcher episode.
Visit The Lucky Pig Butchery
We’re a local butcher and smokehouse based in Bentleigh, specialising in premium cuts, award-winning sausages and small-batch products made in store.
Address:
The Lucky Pig
452 Centre Road
Bentleigh VIC 3204