Quote:
Originally Posted by Bonny
St. Louis ribs (spare ribs) are larger and meatier and they tend to have more fat.
Baby backs (loin ribs) are a lot leaner.
|
This is what I found on Google:
Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape. When this cut is processed the small tips of meat trimmed from the ribs are available as Brisket Bone Rib Tips. In comparison to whole spareribs which can weigh up to 5 pounds, the St. Louis Style Sparerib will most often weigh up to the 3 pound range.
If you go to Publix and look at the St Louis style rib pack vs a full rib pack, that is what they look like - rectangular with the top part removed.
Personally I like the top part. It has that cartilage grisly and fatty but is good chewing.
I also like the baby back ribs at Publix - lots of meat on them.
Anyway, the regular ribs at Sonny's are St Louis cut and they are very meaty. I have not tried the baby back ribs there.
Z