Spare ribs are a popular cut of pork taken from the belly side of the pig. They are meaty, fatty, and flavorful due to the high content of collagen and fat marbling. While traditional spare ribs contain part of the rib bone, some butchers and brands offer a “boneless” version. This leads many cooks to ask: Can you buy boneless spare ribs?
The quick answer is yes, boneless spare ribs are available from some butchers and brands. However, the name can be misleading. Boneless spare ribs are not totally bone-free. They still contain small rib bones and cartilage. The term “boneless” means the large rib bones have been removed, leaving the meat and smaller bones intact.
Boneless spare ribs offer both advantages and disadvantages compared to traditional bone-in spare ribs. Understanding the differences in cut, texture, flavor, and cost can help you decide which option to choose for your next recipe.
What Are Traditional Spare Ribs?
Spare ribs come from the belly or side of the pig. They are located below the loin and baby back ribs. A full slab contains the belly meat, ribs, cartilage, and breastbone. The spare ribs are flanked by the sternum and spine.
There are usually 11 to 13 bones in a full slab. The ribs get larger towards the bottom, with the meat becoming fattier. The ribs closest to the sternum are sometimes called finger ribs.
Cut
A spare rib slab ranges from around 2 to 3 pounds. It measures roughly 12 by 6 inches. The bones run vertically through the slab while the meat runs horizontally.
When preparing spare ribs, butchers cut along the sternum to separate the full slab into smaller pieces. The ribs can then be cut into individual ribs or left in sections of 2 or 3 bones.
Texture
The meat on spare ribs has a coarser, looser grain compared to loin and back ribs. There is more connective tissue, fat, and cartilage between the muscles. This gives a softer, chewier texture.
Flavor
The high fat content makes spare ribs juicy and flavorful. They have a richer taste than loin or back ribs. The bones add flavor and collagen during cooking.
What Are Boneless Spare Ribs?
Boneless spare ribs, also called bone-out spare ribs, have had the bones removed but still contain some cartilage. Removing the bones makes them easier to cook and eat.
Cut
To make boneless spare ribs, a butcher cuts and scrapes the meat away from the bones. The large rib bones are removed, leaving the finger-shaped cartilage and thin rib bones behind.
The finished cut is a long, rectangular slab weighing around 2 pounds. It resembles a pork belly with the bones taken out. The thinner boneless ribs are more uniform in shape than bone-in slabs.
Texture
Without the bones, the meat lies flatter and tighter than bone-in ribs. The texture is slightly firmer and more tender. But boneless ribs still contain tougher muscles, fat, and soft cartilage.
Flavor
Boneless ribs retain the rich, fatty flavor of spare ribs. But some juices can be lost since the bones are not there to keep the meat moist during cooking. The meat may cook faster and need gentler handling without the bones.
| Spare Ribs | Boneless Spare Ribs |
|---|---|
| Contain 11-13 bones | Bones removed |
| Rougher, coarser texture | Tighter, more uniform texture |
| Very flavorful from fat and bones | Retain rich taste but can dry out |
| Need longer, slower cooking | Cook faster without bones |
Where to Buy Boneless Spare Ribs
You may need to search around to find boneless spare ribs. Here are some places to check:
Butcher Shops or Meat Markets
Ask your local butcher if they offer boneless spare ribs. A custom order may be required. Ensure the ribs contain the finger bones and cartilage for the right texture.
Asian Markets
Asian grocers often stock boneless pork ribs for Chinese dishes. These are sometimes called “rib fingers.”
Online Stores
Several online butchers sell boneless spare ribs. Search for “St. Louis cut spare ribs” or “boneless pork side ribs.” Check the descriptions carefully.
Large Supermarkets
The pork section in large supermarkets may have boneless options. Look for packaged boneless country-style ribs or riblets.
Price Comparison
Boneless spare ribs typically cost more per pound than bone-in. Removing labor-intensive bones increases the price. Expect to pay:
- Bone-in spare ribs: $2-$3 per pound
- Boneless spare ribs: $3-$4 per pound
You’ll get more edible meat per pound with boneless ribs since the bones are removed. However, bone-in ribs can provide more servings overall when counting leftovers.
How to Cook Boneless Ribs
Cooking boneless spare ribs requires some technique. The lack of bones means they dry out faster. Watch the temperature and time carefully.
Slow Roasting
Season the ribs and roast in a 300°F oven for 1-2 hours until tender. Baste every 30 minutes with sauce. The slower roasting temp prevents drying.
Grilling
Grill over indirect heat for 20-30 minutes. Move them over direct heat to char just at the end. Avoid flipping too much or the meat can fall apart.
Braising
Brown the ribs, then braise in sauce or stock for 1-2 hours until fork tender. Keep the liquid simmering and turn the ribs gently.
Broiling
Broil 4-6 inches from heat for 7-15 minutes per side. Brush with sauce and watch closely to avoid burning.
How to Use Boneless Ribs
The thinner, uniform shape of boneless spare ribs makes them versatile to cook and eat.
Full Slab
Season and cook a whole boneless slab similar to pork belly. Slice into portions.
Individual Ribs
Cut into individual ribs to grill or bake like steaks. Coat with sauce and serve on the bone.
Chopped or Shredded
Chop finished boneless ribs to add juicy, tender meat to pasta, tacos, chili, or nachos. Or shred into pulled pork.
Appetizers
Chop into bite-sized pieces for slider sandwiches or boneless riblets. Skewer for easy finger food.
Recipes for Boneless Ribs
These recipes highlight the best ways to cook and serve boneless spare ribs:
Oven Roasted Boneless Ribs
– 1 slab boneless pork spare ribs (2 pounds)
– 1/4 cup barbecue seasoning
– Barbecue sauce
1. Rub ribs all over with barbecue seasoning blend.
2. Place on a foil-lined baking sheet and roast at 300°F for 1 1/2 hours until tender.
3. Brush with barbecue sauce and broil 2-3 minutes to caramelize sauce.
Braised Boneless Ribs in Tomato Sauce
– 1 slab boneless pork spare ribs (2 pounds)
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/2 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– Salt and pepper to taste
1. Heat oil in pot over medium heat. Brown ribs for 2-3 minutes per side. Transfer to plate.
2. Add onion and garlic to pot and cook until softened, about 5 minutes.
3. Stir in crushed tomatoes, broth, tomato paste and oregano. Season with salt and pepper.
4. Nestle ribs into sauce in pot. Bring to a simmer then lower heat. Cover and cook for 1 1/2 hours until ribs are fork tender.
5. Transfer ribs to serving dish and spoon over sauce.
Boneless Ribs Sandwiches
– 1 slab boneless pork spare ribs
– 1 cup barbecue sauce, divided
– 4 brioche buns
– 1/2 cup coleslaw
– Dill pickle chips
1. Preheat oven to 325°F. Place ribs on a baking sheet and brush with 1/2 cup barbecue sauce.
2. Roast for 1 hour until cooked through.
3. Brush ribs with remaining 1/2 cup sauce. Let rest 5 minutes.
4. Slice ribs or shred meat. Pile onto buns topped with coleslaw and pickles.
Pros and Cons of Buying Boneless Ribs
Here is a quick comparison of the advantages and disadvantages of purchasing boneless spare ribs:
Pros:
- Uniform shape easier to portion and cook
- Takes less time to cook through
- Easier to eat off the bone
- No need to trim large bones
- Higher percentage of edible meat
Cons:
- Can dry out faster without bones
- Less rich, fatty rib flavor
- Less collagen gelatin from bones
- More expensive per pound
- Need to find specialty butcher
Conclusion
Boneless spare ribs provide an appealing alternative to traditional bone-in ribs. Removing the bones makes them easier to cook, eat, and serve. They allow you to enjoy the fatty, tender pork belly meat without large ribs getting in the way.
However, the lack of bones means sacrificing some flavor, juiciness, and texture. Watch cooking times closely so the boneless ribs do not dry out. And expect to pay a higher price per pound for the extra processing.
Finding boneless spare ribs may take some searching. Ask your local butcher or try Asian markets. For the best experience, ensure the boneless ribs still contain small finger bones and cartilage. This mimics the chewy texture of bone-in spare ribs.
With the right handling, boneless spare ribs can be an exciting new cut to add to your recipes. Their uniform size and quick cooking time opens up new possibilities for plating and serving styles. Whether braised, roasted, or grilled, boneless ribs offer a tasty, tender option for pork lovers.