Wait, Are Chili's Ribs Beef Or Pork?

When you think of Chili's, you probably spend the rest of the day with the Baby Back Ribs jingle stuck in your head on a loop. The ribs are famous enough to have their own song (Chili's doesn't have a jingle about any other food item, when you think about it), so they've got to be good. Slathered in sticky BBQ sauce, these ribs are a hallmark of Chili's menu — but are Chili's ribs beef or pork?

The size of them might give it away, but we're here to confirm that Chili's ribs are pork ribs, specifically baby back ribs. They come from the upper part of the pig's rib cage, near the back, and are known for being tender and leaner than other rib cuts, with a moderate fat content that keeps them juicy. This balance of lean meat and light marbling is what gives ribs that fall-off-the-bone tenderness with a meaty, approachable flavor.

It's worth noting that while many people assume ribs at restaurants could be either beef or pork, pork ribs are generally more common on casual dining menus like Chili's. Beef ribs tend to be larger, meatier, and can be tougher. They're often featured at barbecue joints specializing in Texas-style smoked beef, and you can find them plunked into bowls of Vietnamese pho. Their size means they're more expensive and more labor-intensive to cook. Both of those criteria don't really align with Chili's (and other casual dining spots') affordable pricing model and casual atmosphere. 

Are you getting low-quality ribs at Chili's because they're pork and not beef? Short answer: No! Since pigs are smaller animals, pork ribs have a thinner bone and less fat, resulting in a sweet, mild flavor that pairs deliciously with sticky, tangy barbecue sauces. Beef ribs, meanwhile, are understandably bigger since they come from cattle. The flavor is richer and deeper, but not necessarily better — pork and beef ribs aren't in competition, and their worth is entirely up to personal preference.

However, pork is generally more affordable than beef, which is why most of the ribs you know and love probably come from pork cuts. Spare ribs are simply cut from a different section of the pig than baby backs, and contain more fat marbling for a slightly richer bite. Country-style pork ribs are another favorite — despite the name, they aren't technically ribs at all. They're cut from the shoulder area, are meatier, and pretty much require a great-tasting barbecue sauce, since they don't bring a ton of flavor on their own. In short, Chili's certainly isn't cutting corners with its pork baby backs, the chain is just choosing a cut that's tender and hits the sweet spot for its audience — manageable portion size, familiar flavor, and ease of cooking.