Also called
🇲🇽🇪🇸Costillas de cerdo🇦🇷Asado de cerdo🇫🇷Côtes levées🇵🇹Entrecosto🇧🇷Costela de porco🇮🇹Costine di maiale
Spare ribs come from the belly side of the rib cage, below the baby back ribs, and include more bone and cartilage but also more fat and flavor. They are larger and meatier than baby back ribs but require longer cooking to become tender. When trimmed to a rectangular shape they are called St. Louis style ribs. Best slow-smoked or braised and then finished on the grill.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Spare ribsprimary | |
| 🇬🇧United Kingdom | Spare ribs | |
| 🇲🇽Mexico | Costillas de cerdo | |
| 🇦🇷Argentina | Asado de cerdo | |
| 🇫🇷France | Côtes levées | |
| 🇪🇸Spain | Costillas de cerdo | |
| 🇵🇹Portugal | Entrecosto | |
| 🇧🇷Brazil | Costela de porco | |
| 🇮🇹Italy | Costine di maiale | |
| 🇩🇪Germany | Spare Ribs | German butchers also call these 'Schälrippen' or 'Bauchrippen'; the loanword is more common at retail. |
Find Spare ribs near you
Ask your butcher for Spare ribs. It's most likely to be stocked by a good local butcher.
Find a good local butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
