Types

• Baby back ribs (Wikimedia Commons)
  
  There are three types of ribs --- some more tender than others, which means less cooking time.
  Spareribs are less expensive than the other cuts of ribs. They need to be cooked for quite a long time on low heat so they are tender enough to eat. Spare ribs are perfect for baking in the oven or making ribs and sauce in a Crock-Pot.
  Baby back ribs are meatier than spare ribs and are also smaller (shorter) than spare ribs. Because they are meatier, they cost more per pound than spareribs. They are also more tender than spareribs, but can still be tough if not cooked long enough on a lower heat setting.
  Country-style ribs can be boneless or can have the bone left in. These ribs come from the blade end of the loin --- the upper part of the backbone behind the shoulder. They have more fat on them than spareribs or baby back ribs.
  
  

Time Frame

• Large racks of ribs need to be cooked for at least an hour and a half, but for them to be really tender, they should be cooked at about 250 degrees Fahrenheit for at least five hours. Country-style ribs should be cooked for about an hour and a half on 350 degrees Fahrenheit.
  
  

Geography

• Ribs, no matter what style, are popular throughout the United States, especially during football season. Many families grill ribs outside for football games, creating their own backyard tailgate party. Some areas may use rubs, but most people in most areas use barbecue sauce.
  
  

Features

• Any type of rib makes an excellent party food. They can be served as whole racks or cut into individual ribs. They can also be cut into portions with a few ribs and served banquet style. Country-style ribs are individual ribs and are quite large. They can be cut in half and served buffet style, or for a full meal, they can be served whole.
  
  

Identification

• Country-style ribs are cut by the butcher and are packaged with a number of individual ribs in each package. They may or may not have the bone left in. The package will specify whether the ribs are boneless.
  Baby back ribs are sold in a large rack. The rack consists of about 20 ribs and is 5 to 6 inches wide.
  Spareribs also come in a rack, and are longer than a rack of baby backs, but the rack generally has 15 to 18 ribs and can be up to 12 to 14 inches wide.