A quick primer on the various cuts of pork ribs: Baby back ribs are sourced from the upper and lower (back) area of the spine and ribs. These ribs tend to be smaller in size, but often meatier than spare ribs. Slow cooking, smoking, marinating and spicing can increase the tenderness of baby back ribs. Spare ribs are taken from the belly area and are generally less meaty than baby back ribs. The mix of meat and fat add to their tenderness and make slow cooking a great way to enjoy these pork ribs.

Boneless ribs are sourced from the shoulder area of the hog. They are slow cooked at low heat until tender and then portioned into various sized boneless rib pieces. Most often, boneless ribs are marinated and seasoned for tenderness. Center cut ribs refers to the particular butcher’s cut of this pork rib. The shape is almost rectangular and bone has been removed. These are meaty and tasty ribs, especially when slathered in your favorite BBQ sauce.