Two main types: spare ribs (meatier, from the belly) and baby back ribs (leaner, from the loin). The definitive BBQ cut. Long cooks at low temperatures convert collagen to gelatin, creating the sticky, pullable texture that makes ribs unmistakable.
Pork ribs come from the rib and belly section of the pig and are divided mainly into spare ribs and baby back ribs. Spare ribs are taken from the lower portion of the ribcage near the belly, making them meatier with a richer flavour due to higher fat content. Baby back ribs come from the upper part of the ribcage, near the loin, and tend to be leaner and more tender. Both cuts have a distinctive rib bone structure that provides good surface area for seasoning and smoke. Cooking pork ribs over fire requires low and slow heat to break down the connective tissue and render the fat without drying the meat. Maintaining a temperature around 110 to 130 degrees Celsius for several hours allows the collagen to convert into gelatin, which gives ribs their characteristic tender, pull-apart texture. Many cooks use indirect heat combined with wood smoke, wrapping the ribs partway through cooking to retain moisture. It’s important to avoid high heat which can toughen the meat and cause flare-ups that char the surface. When selecting pork ribs, look for a good ratio of meat to bone with some visible fat marbling, especially on spare ribs, which helps keep them moist during long cooking. Avoid ribs that are too thin or have large gaps between the bones, as these tend to be less meaty and dry out more easily. Baby back ribs should feel firm but not overly dense, indicating freshness. A common mistake is rushing the cooking process or cooking at too high a temperature, which prevents the collagen from fully breaking down and results in tough ribs.