Meatier than the Back Rib, Spare – also known as side ribs - are thick, juicy, and come from the belly section of the pig (where bacon comes from). They usually come with the sternum, costal cartilage and flap still attached. From the Sparerib you can get St. Louis style or Louisiana style ribs. These are more like what you see at restaurants and in competitions. The breastbone and cartilage have been trimmed from the top of the ribs, the flap has been removed from the back, and the meat has been trimmed up so that the ribs have a uniform-rectangular shape.
