Spare ribs are taken from the bottom of the ribs – on the side of the belly of the pig. This is why they are bigger, meatier and a little tougher cut of meat. Loin-back ribs are taken from the top of the rib cage – close to the loin of the pig.

Which pork ribs are meatier?

Those most commonly found in supermarkets are spareribs. The thicker and meatier ribs from the pork belly, they're what's leftover (or spare) after the bacon has been cut away. A full slab of spareribs consists of the front, or belly ends, of eleven ribs and the cartilage that connects the ribs to the breastbone.

Which is meatier back or side ribs?

Back ribs are more tender and meaty than side ribs, and therefore also more expensive. When cooking, treat them the same way you would side ribs. Both back ribs and side ribs lend themselves well to a spice rub or a marinade, which helps to break down the connective tissue before cooking.