Everything you need to know to make the best ribs ever

Before you go shopping, it would be helpful to learn which cut of ribs you’re looking for. Each style of rib has its pros and cons, and the best rib for you depends on your meat-to-bone ratio, preference for fatty or lean meat and budget.

Also referred to as back ribs or loin back, baby back ribs are taken from the center of the pork loin or the muscle that runs along the pig’s spine. The “baby” part comes from the ribs’ appearance; the bones are short, compared to spareribs. Baby back ribs have a lot of meat on them but tend to be leaner.

Spare ribs are from the belly of the pig and are larger, more fatty and meatier than other ribs. This flavorful style of rib is best when cooked slowly at low temperatures.

St. Louis ribs are spare ribs with a few modifications. The chewy cartilage, sternum and rib tips are all removed from the St. Louis-style cut and then the ribs are shaped into perfectly uniformed rectangles. St. Louis ribs have less meat than baby back ribs but contain a lot of fat, which equals more flavor. This cut is flat and easier to use for recipes that require browning.

The best place to buy ribs is your local butcher shop, where you’ll have access to fresh cuts of meat instead of pre-packed packages at the grocery store. Choose a rack with an even layer of meat on it. Sometimes there might be a slab with more meat on one side and little to no meat on the other, which can lead to uneven cooking.

Always give any meat that you buy a closer look before heading to the register. You’re looking for vibrant pinkish-red color and some marbling in the meat. Avoid ribs that look pale or have dark spots on the fat.

Now that you know what to look for when buying ribs, the next question is how many racks of ribs should you buy? That depends on the type of rib you buy and how many people you plan on feeding. Of course, appetite can also play a factor but in general, you should buy 3/4 to 1 pound of pork ribs per person. If you’re going with spare ribs, one slab can typically feed about three people; a standard rack of baby back ribs can feed about two people.

There are several ways you can cook ribs — each style can modify the flavors and texture of the meat. But first, it’s important to prepare the ribs before cooking by patting them dry and removing excess fat. For spareribs or baby back ribs, remove the silvery membrane from the bones of the ribs. This membrane can prevent the ribs from absorbing any flavor, especially if you’re grilling.

You don’t need a grill to braise ribs, making it a great technique for apartment dwellers and beginners. Though most commonly applied to beef short ribs, pork ribs can be braised as well. First, trim excess fat and season them however you like (feel free to follow this Braised Boneless Beef Short Ribs recipe).

Sear the ribs in a Dutch oven with oil until browned. Then, add a broth of your choice, red wine, fresh herbs and vegetables. Let everything cook in the oven at low heat until the ribs are tender. If you don’t have a Dutch oven, use a pan to sear the ribs and a slow cooker to finish the cooking process.

Baking is another easy way to cook ribs. Preheat your oven to 275F, then add 1/2-to-1 inch of water to the bottom of a roasting pan. This will help add moisture to the ribs while they’re baking and prevent the meat from turning hard and dry. Place your seasoned ribs on top of the boiling pan and let them cook in the oven for about 2 hours or until tender.

Frying ribs is fairly simple. You can use either a deep cast-iron skillet or a countertop deep fryer. To make sure the oil is ready for frying, use a deep-fry thermometer. The heat should be around 370F. If you don’t have one on hand, throw in a little bit of flour or a small piece of bread in the oil. If it sizzles, it’s ready for the ribs. Fry the ribs until browned on all sides and then transfer to a wire rack or paper towel to let them cool and drain the oil. Coat the ribs in any barbecue sauce you desire.

If you decide to smoke your ribs, you can either use a smoker or a smoker box inside the grill. Use the 3-2-1 method to smoke the rib directly on the rack for three hours at 225F. Then remove the ribs and tightly wrap them in aluminum foil with a liquid, like apple juice, beer or wine to help tenderize the meat. Put it back in the smoker for two hours. Remove the ribs once more to add any barbecue sauce on both sides of the ribs and let them cook in the smoker for one final hour.

These spare ribs boast a sweet and sour flavor. The ribs are braised, then fried to get a crunchy exterior and moist interior before being tossed in a sticky sauce made with sweet chili sauce, sugar and soy sauce. Be sure to have plenty of napkins on hand!

For the Sticky Spare Ribs recipe, click here.