About Pork Ribs

Ribs can be divided into six categories, although in reality there are
basically the back ribs from the vertebrae area and the spare ribs
(spareribs) from the belly region, and the other four styles are cut
from those.

Pork Loin – Baby Back

Pork loin or back ribs are the ribs from the vertebrae section of the
pig, and can come in racks containing anywhere from eight to fourteen
ribs. Originally, the term baby back was reserved for smaller racks
weighing less than two pounds, but common usage has blurred the
distinction to the point that the name alone cannot be trusted. Some use
the terms interchangeably regardless of size, and some meat cutters will
trim larger loin ribs down to a lighter weight and call them baby back.
True baby back ribs will not have the top layer of meat trimmed off, the
bones will be considerably more curved than loin ribs, and the rack will
weigh no more than about 1.75lb. Loin ribs are mild in flavor and are
usually lean and tender.

Spare Ribs

Spare ribs (spareribs) are from the belly section of the ribcage. They
are larger and less sharply curved than loin ribs and there will
generally be at least eleven ribs on a rack, weighing in at roughly
3.5-4lbs. per rack. They may come with the brisket bone attached or
without, and there is sometimes a portion of the diaphragm and skirt
meat attached. Spare ribs contain more fat than back ribs and are
considered to be more tough, although if prepared well they can be as
lean and tender as loin ribs.

Country Style Ribs

These are not true ribs and are closer to a small pork chop than ribs.
They are cut from the blade end of the loin, but frequently the shoulder
cut (Boston Butt) is sawed into rib portions and called country ribs.

St. Louis Style -- Rib Tips – Button Ribs

St. Louis style ribs are cut from the spare ribs by removing the brisket
bone, and the flap of skirt meat is removed. Rib Tips are the sections
cut from the spare rib when cutting the St. Louis style rack.

(Riblets) Button ribs, or flat bone ribs, are circular sections cut from
the base of the vertebrae.

Source:http://www.examiner.com/x-4612-Midla...bs-for-cooking

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