This recipe is started with the excellent “
Last Meal Ribs”
recipe from AmazingRibs.com (a great site). I’m putting it here as a starting place to experiment with changes.
Baby backs lie near the spine, and weigh roughly 1.75 lbs per rack. That is the base amount for this recipe.
Spareribs are “below” the baby backs, running all the way down the chest. They may weigh around 4 lbs.
St. Louis Cut Ribs are spareribs with the tips removed so they form a nice rectangular rack. Some call them “center cut ribs”. They are the meatiest and most flavorful ribs. They probably average around 2.5 lbs per rack.
Baby Backs are a bit leaner, smaller, and cook faster. If you get spare ribs you can always cut them into St. Louis style yourself and use the trimmed-off parts as secondary “scooby snack” ribs.
Whichever rib type, adjust the recipe to reflect the actual weight you are preparing.
Serving size? Depends on your audience and what else you’re serving. A minimum of 2 ribs per person if they’re an appetizer. For an entree, maybe 1.5 lbs per adult. But if they are as good as they should be, some folks (like, uh, me) will eat a whole rack given the chance.