I used baby back ribs for this recipe, but you can use other cuts. The four types of pork ribs are: Baby back ribs: These come from the top of the ribcage and are the most tender and lean. Spare ribs: These come from the belly and have longer bones. They have less meat than baby back, but have a richer flavor. St. Louis Style: These are trimmed spare ribs where the tips have been cut for a more uniformed shape. Country-Style ribs: These aren't actually ribs and they come from near the shoulder blade. These are the meatiest, but are more like a pork chop.