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Pork Spare Ribs

Spare ribs, also called "spareribs" or "side ribs", are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs. The term "spare ribs" is a Middle English corruption (via "sparrib") of "rippspeer", a Low German term that referred to racks of meat being roasted on a turning spit.

Click on image for larger view of a St. Louis Cut.