Spareribs are a cut of meat from the rib section of a pig, popular for grilling and barbecuing. When you see glistening, sauce-covered ribs at a cookout, you're probably looking at spareribs. The meat clings to long, curved bones that you hold in your hands while eating, nibbling the tender meat off each rib.

Today's spareribs are meaty, flavorful, and prized by grill masters who slow-cook them for hours until the meat becomes so tender it nearly falls off the bone.

Spareribs differ from other rib cuts like baby back ribs, which come from higher up on the pig and are smaller and more curved. Spareribs are larger, flatter, and have more fat, which makes them especially juicy and flavorful when cooked properly. You'll find them at barbecue restaurants, summer cookouts, and Chinese restaurants, where they're often glazed with sweet, sticky sauces. The best spareribs require patience: low heat, slow cooking, and just the right seasoning can turn this humble cut into something memorable.