It seems like consumers will always be hungry for ribs, but it’s important to choose the right style when adding them to your menu. From preparation to presentation, here’s a look at the differences between loin back ribs and St. Louis style ribs.

What are Loin Back Ribs?

Loin back ribs (also called “baby back ribs”) are sourced from the top of the pig’s rib cage just below the loin muscle. These ribs are small and curved rather than long and flat.

Curved, short and very meaty

Taper in size from end to end

What are St. Louis Style Ribs?

Known for their flat, rectangular shape, St. Louis style ribs hold more fat and a richer flavor than loin back ribs. Their uniform shape, achieved by trimming spare ribs, also makes them easier to handle while cooking.

Flat and long with more fat content

Consistently shaped ribs

Choosing The Right Ribs for Your Menu

Portion Size Consistency

The natural tapering of loin back ribs can lead to uneven portions. While not an issue for individual full-rack servings, it can become obvious when plating separate portions across the table.

On the other hand, the uniform shape St. Louis style ribs ensure consistent portions and predictable presentation.

Back-of-House Prep

The curved shape of loin back ribs can require more attention during cooking.

St. Louis style ribs have a consistent, flat shape, which simplifies preparation.

Profit-Producing Ways to Menu Ribs

Divide and Charge Per Portion

Either type of rib can be more profitable when strategically portioned. By dividing a full rack into smaller servings for appetizers, sides or sharing plates, you can charge more per rib.

FULL RACK: Yields 1 Portion

Menu price:

$24.00

Portion cost:

$12.00

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PROFIT PER PORTION:

$12.00
(x1 portion)

FULL RACK PROFIT:

$12.00

HALF RACK: Yields 2 Portions

Menu price:

$13.50

Portion cost:

$6.00

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PROFIT PER PORTION:

$7.50
(x2 portions)

FULL RACK PROFIT:

$15.00

3-BONE: Yields 4 Plated Portions

Menu price:

$6.75

Portion cost:

$3.00

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PROFIT PER PORTION:

$3.75
(x4 portions)

FULL RACK PROFIT:

$15.00

2-BONE: Yields 6 Portions

Menu price:

$4.71

Portion cost:

$2.00

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PROFIT PER PORTION:

$2.71
(x6 portions)

FULL RACK PROFIT:

$16.26

1-BONE: Yields 12 Portions

Menu price:

$2.69

Portion cost:

$1.00

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PROFIT PER PORTION:

$1.69
(x12 portions)

FULL RACK PROFIT:

$20.28

Placeholder costs are for example purposes. Actual costs will vary depending on markets and operation type.
Estimated menu price accounts for the cost of ribs and does not include sides.

Upcharge for Unexpected Flavors

Set your menu apart and charge more by creating unique, memorable flavors like ribs with Asian-inspired glazes, tangy dry rubs or even breakfast-forward ingredients. Take a look at some ideas for your ribs.

Ready to add ribs to your menu?
Reach out or ask your sales rep to hear about varieties like our flame-seared and hardwood smoked ribs that can save time and labor in the kitchen.

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