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Jan 4, 2010 02:45 PM

Beef Short Ribs or Pork Spare Ribs, what's your bent?

Over the holidays, I did a Bolivian meal for my daughter and her Texan husband. I did both bbq'd beef short ribs and spare ribs. He couldn't get enough of the short ribs and I of the spare ribs. I grew up on spareribs and he on short ribs. How about you, what is your preference? (Members of the BBQ National Socoialist Party and vegans need not apply.)

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  1. Boy, P-keg, I don't do beef short ribs on the grill and I don't do pork spare ribs at all so, for once!!!, I have no opinion. I do short ribs in the oven and I do babyback ribs mostly in the oven and then finish on the grill for a few minutes. Can't help ya, buddy.

    1. Simple really, BOTH! I am very equal opportunity when it comes to ribs.
      Korean Grill - Kaibi (short ribs),
      American BBQ - spareribs
      Korean soups - Both.
      Oven Roasted - Both
      Rotisserie - Both
      Braised (Korean) - Both

      5 Replies
      1. re: hannaone

        Kominsomneda, Hannaone! I forgot about Kalbi! I DO like beef ribs, but prefer the Korean preparation.
        I grew up with pork ribs baked in saurkraut, Russian style and dad did a mean rack of spare ribs on the grill.
        I guess I'm just a porker w/ no beef.

        1. re: Passadumkeg

          This post made me hungry for pork ribs, so ---
          Did some spareribs in the rotisserie last night.
          Marinated in a soy sauce/sesame oil bath with a little sugar, garlic, and onion added.
          Boiled down the leftover over marinade with some red pepper powder, honey, more garlic, hot green chili pepper, and a little beef broth to make a thick sauce.
          Cooked until a very light char started appearing on the edges, basted with the sauce, and cooked until the sauce glazed.
          Tender and juicy with a good crust. Was going to take some pictures but my sons got to the ribs while I went for the camera.

        2. re: hannaone

          Agreed hanna. It's not like they're interchangeable. Both are great in their own way and to fore go one for the other is foolish.


        3. I guess in the strictest terms its a question of beef *short*ribs vs pork spare ribs? I gotta go with the pork.
          I like them grilled different ways: from no seasonings, to simple steak spice, to added soy, to a full sloppy BBQ sauce mop at the end. I also like them BBQed (smoked). I also like them in our version of boiled dinner (veggies, meats, boiled in a pot, topped with homemade, steamed-on-top dumplings). Or "Chinese" style, steamed with black bean.
          On the flip side,
          Short ribs, I think of a long braise in a winey broth with aromatic veggies, very good, very comfort-food. And done kalbi style is great too.
          I do have a sweet tooth for beef spareribs, done on the grill to med-rare, with gnaw-off-the-bone goodness.

          I guess it boils down to what I'm in the mood for...most of the time its P-I-G, so again I gotta go with the pork spare ribs (but then again, when in the mood for beef, those long, meaty ribs sure sound good on the piping hot charcoal grill!)

          1. jfood grills pork and braises beef.

            1. My preference ~~~
              BBQed ~~ Pork over Beef ~~ Will eat both however
              Braised ~~ Beef over Pork ~~ Not a fan of braised pork ribs