Do you know baby back ribs from spare ribs? Here’s what makes each type special, and why you should order your favourite for your next takeaway in Sydney.
That crunch. That tenderness. That subtly smokey flavour. There’s so much to love about ribs it’s hard to know where to start, and even better, there are several types of ribs to fall in love with.
If you’re on the lookout for some of the best ribs in Sydney, it’s good to start with an idea of what you enjoy the most. So here’s a quick rundown of the main types of ribs available, and that you’ll find on the menu at Ribs & Burgers for your next takeaway or dine in meal.
King rib
With a name like that, you’d expect something fit for royalty, and let’s just say that even King Joffrey couldn’t find something to complain about with this dish.
Pork King rib is taken from the lower part of the belly, where the ribs are not only larger, but very tender and juicy.
Of course, it helps that we slow cook these ribs for eight hours for maximum tenderness, then follow that up with a good grilling for crunch.
Baby back ribs
It’s an adorable name for one of the most popular dishes at Ribs & Burgers.
Baby back ribs come from the area where the rib and the spine meet. This means that they are typically smaller than other types of ribs such as spare ribs (and definitely king ribs), which is why they are ‘baby’ sized in comparison.
As these ribs contain loin meat and are less fatty than other areas, they offer an incredibly juicy meal that you’ll be dreaming of every time you’re ever even a little bit hungry.
Spare ribs
Spare ribs come from the underbelly of a pig. They go all the way around the belly and connect to the sternum, which makes them one of the thicker, meatier types of ribs available.
Typically, you can expect 11 ribs when you order a rack of spare ribs, each of which is usually loaded with pockets of fat that ramp up the flavour profile and make each bite incredibly delicious and moreish.
By slow cooking spare ribs, we ensure those fat pockets are rendered throughout the meat, and that the meat itself is tender and as perfect as can be.
St. Louis style ribs
St. Louis is known, in part, for its meat packing plants. So much so, that it had a distinctive way of cutting the ribs that gave rise to this particular style of ribs.
When you order St. Louis style ribs, you’ll get a rack that’s been trimmed down. The butcher cuts away the hard breastbone and chewy cartilage, leaving a flatter cut that’s easier to brown up. It also means you get a little more fat per bite, making for an even more flavourful dish.
The best ribs takeaways in Sydney
Hankering for the goodness of slow cooked ribs at home without the hassle of doing it yourself?
Order your favourite ribs from Ribs & Burgers Zetland for some of the best Sydney takeaway meals in the city, or pop in for a visit for a special, juicy night out. .
