Ribs come from the side (belly) or loin (back). Spare ribs refer to all pork ribs (back and belly, not separated).

Did you know?

  • Baby back ribs have less fat and a good amount of meat on the bones. They are also shorter than side ribs (hence the “baby”—they do not come from a baby pig).
  • Spare ribs have more bone than meat. They are fattier, more tender and cheaper than back ribs.
  • Rib meat contains collagen that melts when cooked, tenderizing the meat.
  • Quebec ribs are known to be particularly tender.



  • Back ribs are the most popular. They can easily be found in grocery stores in the fresh meat section, ready-to-eat section and even in the frozen food aisle.