Beef Short Ribs vs Beef Spare Ribs: What’s the Difference?
Beef ribs have become the darling of meat lovers everywhere, from cozy local joints to the fine dining establishments in Jakarta, they are a must-have dish listed in restaurants. Picture a succulent, smokey and tender plate of barbecue beef ribs, glistening with the perfect sauce and charred edges, it is no wonder that this menu is a favorite for many. In this article, we’ll be diving into the various cuts of beef ribs, after all, we want you to be well-versed and know exactly what to expect when you order them at any restaurant!
The two types of beef ribs that are often confused for each other are the famous Short Ribs and Beef Spare Ribs. They come from different parts of the cow and require distinct cooking methods.
Short Ribs
Our first stop is the Short Ribs, known as the delight of the belly. For some, the term “short ribs” might be misleading, as these cuts do not actually come from the cow’s ribs, instead they come from the cow’s belly or ‘plate cut’. This area is also sometimes referred to as the beef chuck part of the cow.
1. Plate Short Ribs
There are mainly two cuts belonging to Short Ribs. The first is the Plate Short Ribs, often referred as ‘Loaded Beef Ribs’, these are the largest and meatiest ribs you can find. Taken from the lower part of the rib cage, the ribs are known for their generous meat and fat content, which gives a very rich flavor. They are best cooked low and slow, allowing the fat to render down without drying out the meat. Smoking with a simple salt and pepper rub can really let the natural flavors shine.
2. Chuck
The other Short Ribs cut is the Chuck. It comes from under the cow’s chuck area and includes the first four or five ribs. These ribs are slightly smaller than Plate Short Ribs but still meaty and flavorful. They are excellent for marinating, making them a popular choice for Korean-style barbecue. Marinating them overnight in a sweet Asian sauce before grilling over direct heat works wonderfully. They can also be smoked, but they require less time than Plate Short Ribs.
Beef Spare Ribs
The beef Spare Ribs are more accurately known as beef back ribs. They are sourced from the higher part of the cow, near the prime rib roast. Known as the barbecue classic choice, chances are, if you order barbecue ribs at high-end restaurants these are the cuts that you will get.
If you browse through Lawry’s menu and stumbled upon our Vegas BBQ Ribs, these are the cuts that are used for the menu. The prime ribs in our restaurants are cut and used for this dish. Though having less amount of meat than its previous counterpart, Spare Ribs are guaranteed of the highest quality and are delightfully tender, especially when cooked indirectly on the grill with a sweet and smoky BBQ sauce and are also excellent for braising. Making it a great choice for a night full of hearty meals!
FAQ
1. What is the main difference between Short Ribs and Beef Spare Ribs?
Short Ribs come from the belly or plate cut of the cow, while Beef Spare Ribs (also known as back ribs) come from the higher part near the prime rib roast. Short Ribs are meatier, while Spare Ribs have less meat but are tender and often used for BBQ.
2. Which cooking method is best for Short Ribs?
Short Ribs are best cooked low and slow to allow the fat to render without drying out the meat. Smoking them or slow braising brings out their rich flavors.
3. What type of ribs are typically served in BBQ restaurants?
Most high-end BBQ restaurants serve Beef Spare Ribs (back ribs) due to their tenderness and suitability for grilling with BBQ sauce.
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