Crazy Sauce For Baby Back Or Spare Ribs

It can be tough to choose between baby backs and spare ribs. Some people base their choice on what kind of rub or sauce they prefer. Others prefer the more robust flavor of baby backs. Whichever one you decide to go with, make sure you cook it at the correct temperature and for the right amount of time.

St. Louis cut

While both ribs are delicious, there are some differences between St. Louis ribs and baby backs. The first is that St. Louis ribs are generally more tender and uniform in shape. They also have a little less fat, making them less likely to burn while cooking. The second difference is that baby back ribs have more flavor because they contain more loin meat. Generally speaking, baby backs will weigh 1.5 to 2 pounds compared to about two pounds of St. Louis cut ribs.

Baby back ribs contain a small amount of loin meat near the top of each rack, making them leaner and less meaty. St. Louis ribs have a larger amount of marbling, making them more tender and juicy. They can be difficult to eat on their own, but baby back ribs will become more tender if marinated in sauce for at least an hour.

If you are a rib lover, try both kinds of cuts. Baby back ribs are easier to marinate and pair well with nearly any sauce. St. Louis ribs can be grilled but they require more care in cooking. While baby back ribs are easy to prepare, St. Louis ribs are more meaty, making them easier to eat and more filling.

Baby back ribs have a long and narrow shape, whereas St. Louis ribs are flat, rectangular, and medium in length. They contain around 12 bones per rack. This cut is much more meaty than baby back ribs, and they have a higher proportion of fat. While this may seem like a disadvantage, the fat adds flavor to the ribs when they are cooked.

St. Louis-style

Baby back ribs are shorter and leaner than spare ribs. They usually weigh between two and three pounds, and one rack will serve two people. The difference between these two types of ribs is in the shape of the bone, which is curved and slightly shorter on the baby back version. Baby back ribs are often the preferred choice of restaurants because they are less likely to fall apart, contain less fat, and are plate-friendly.

St. Louis-style ribs are often tougher than baby back ribs, but they are still tender when cooked properly. They are usually available throughout the US and are ideal for entertaining large parties. They are also much more flavorful than baby back ribs.

Depending on the style of barbecue you prefer, you can experiment with various types of rubs to find the one that suits your needs. Many recipes include spices and herbs such as coriander, brown sugar, and dry mustard. If you want to be extra adventurous, you can make your own dry rub by combining some of these ingredients.

Baby back ribs are often grilled over charcoal or over an open flame. In St. Louis, these meats are also served with barbecue sauce. Maull’s is the most popular sauce, and it is often served with potatoes. The sauce is typically tomato-based and sweet, and the meat is grilled before the sauce is added.

When cooking spareribs, consider the style and the portion. A good rule of thumb is one pound per person. If you want to cook them more quickly, you can opt for a shorter cut.


If you’re looking to cut down on your rib spending, consider purchasing baby backs over spare ribs. While baby backs are generally smaller, they’re praised for their meaty flavor and texture. However, baby backs are also more expensive than spare ribs, averaging $3 to $4 per pound. Buying them in bulk can help you save money, and you can get them at bulk prices at some grocery stores.

While baby back ribs are slightly more expensive than spare ribs, they’re also more tender and flavorful than spares. While spares don’t come close to matching baby back ribs’ tenderness, they don’t have the marbling of baby backs. And because they have less bone, baby backs cook up faster.

When shopping for ribs, look for racks that have 10 to 14 ribs. A rack with fewer ribs is usually cheaper, but it’s important to note that the ribs’ weight will affect the price. Typically, baby back ribs weigh around 1.5 to 2 pounds, while a rack of spares can weigh four pounds. Also, be sure to pay close attention to the fat content of the ribs.

Generally, baby back ribs are more expensive than spare ribs. One rack of baby back ribs weighs around two pounds, and each pound is about the same size as one adult. This can make baby back ribs a more affordable option if you’re cooking for large parties. You can store extra ribs for future parties or family meals.

Whether you’re planning a barbecue, or serving a dinner party, baby back ribs are an excellent option. Both cuts are delicious, but baby back ribs tend to have more meat. And, if you’re hosting a barbecue, they’ll elevate your barbecue event to a whole new level.

Cooking time

To cook baby back or spare ribs to perfection, you need to know the ideal cooking temperature. Generally, it’s 225degF, but it may vary slightly depending on the cut. The ideal cooking temperature is high enough to brown the ribs’ surface and develop a crusty bark. This will also melt the fat and collagens in the meat. For baby back ribs, a medium rack should take between 3 and 4 hours. A large rack can take up to four hours.

You can reduce cooking time by cooking your ribs at higher temperatures. For instance, if you are cooking baby back ribs at 325degF, the cooking time will be shorter. However, the meat will shrink and become tough if you do not keep the temperature under control. Higher temperatures can add about 20% to the cooking time.

Baby back or spare ribs can be stored for up to four days when properly cooked. They can also be frozen for up to three months. You can also reheat cooked baby back ribs. To reheat them, place them on a baking sheet with foil. Cover them tightly with foil while reheating. Then, place them in a 250degF oven for thirty to 35 minutes. Remove the foil after about 10 to 15 minutes.

After the ribs are cooked, you can use a barbecue sauce to enhance the taste and texture. Add hot sauce or apple cider vinegar to the sauce for a spicy touch. The ribs should be tender and pull away from the bones easily when pricked with a fork.

Crazy sauce for baby back ribs vs spare ribs

To make Crazy Sauce for Baby Back or Spare Ribs, start by heating oil over medium heat. Add onion and cook for 6-8 minutes. Add garlic and cook for a minute more. Next, add tomato paste. Add the other ingredients (ketchup, liquid smoke, and molasses). Cook for about three to four minutes. Cook until the sauce starts to caramelize. Remove from heat and serve with paper napkins.

Combine the rest of the ingredients in a small bowl. You may use more molasses or apple cider vinegar if you prefer a darker sauce. You can also add some liquid smoke as an optional ingredient. Stir the sauce together thoroughly and cook the ribs until the desired doneness is reached.

When purchasing your ribs, be sure to purchase ribs with even marbling. This will ensure a uniform distribution of flavor throughout the meat. Avoid ribs that are too large because large fat deposits will break apart and leave meatless ribs. You can also purchase ribs of different weights to substitute in a recipe.

Make a barbecue sauce for baby back ribs. Baby back ribs are a little more difficult to peel than spare ribs. You can make your own barbecue sauce for baby back ribs with a few simple ingredients. You can also use ketchup and blackberry preserves to balance the acidity.

While baby back ribs are smaller and less meaty than spare ribs, they are still delicious. You should only serve two or four ribs per person. Using a sauce for baby back ribs will make your ribs extra delicious.