The best way to prevent your ribs from drying out and achieving that fall off the bone tenderness is by ensuring they are cooked over an indirect heat, tightly covered. This will keep all the juices inside the meat and stop them from escaping.  

First, location. Where baby back ribs come from the top of the loin near the spine, spare ribs are taken from further down the animal close to the stomach. As a result, a rack of spare ribs are typically straighter in shape than a baby back rib rack. Spare ribs are also larger, containing longer bones and more meat than baby back ribs. The former is usually characterised by tougher meat with more fat, while the latter is leaner and often considered more tender. 

Baby back ribs are pork ribs. They’re cut from the smaller vertebrae towards the rear of the animal, which is where baby back ribs get their name from. Yes, cows do have back ribs too. However, these will explicitly be labelled ‘beef ribs’ in most butchers, online butchers and restaurants. Contrary to popular belief, baby back ribs don’t come from baby pigs.