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.
| 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 |
Baby backs are leaner, smaller, and more tender while spare ribs are larger, fattier, and more flavourful — spare ribs require longer cooking but reward with more richness.
Both come from the belly/underside of the pig and share rich fat content and flavour, but belly is boneless while spare ribs are bone-in from the same general area.