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Topic History of: baby back ribs or spare ribs
Max. showing the last 6 posts - (Last post first)

Author	Message
Matt	gdenby, Actually, I would tend to disagree a bit with regards to flavor. The spares come from right on top of the belly, from whence magical, glorious bacon comes. I think that the spares have better flavor and they need to cook longer -- meaning more smoke flavor, which I like. I don't turn my nore up at baby backs by any means, but I prefer St. Louis cut spares any day of the week. Matt
Hank	Andrea, I'm a big fan of pork spare ribs, and even pick up the boneless (\"country style\") from time to time. If you ask me, the only thing baby backs have going for them is tenderness. I think spares have a lot more flavor. As to the membrane on the ribs, try using a flat-head screwdriver to lift up a little \"tab\" of the membrane from the top of one of the bones. Then, take a paper towel and grab the tab of membrane with it and pull down the length of the rack. I'm usually able to get all or most of the membrane off in one or two long strips. Hank
gdenby	andrea, Chorewise, spares are more work if you are trimming them. If pre-cut to St. Louis style, you probably still have the membrane to pull. The taste is about the same. Spares are thicker, with more fat and gristle to cook out, but somewhat more meat. They usually take about an hour longer than babybacks. That gives them awhile longer to pick up some extra smoke. gdenby
andrea	any difference? if so which one is tastier. i have done baby backs but getting the thin layer of fat off is a chore.