Julie Berry Sign up to track 1 nationally aired TV ad campaigns for Julie Berry. In the past 30 days, commercials featuring Julie Berry have had 11,303 airings. You can connect with Julie Berry on IMDB. Golden Corral TV Spot, 'Chicken Tenders or Baby Back Ribs?'

But no one was putting slabs of ribs on barbecue pits back in the 19th century. Instead, barbecued ribs are an early 20th century innovation, one driven not by the distribution of pig pars on a plantation but by the rise of industrial meatpacking, mechanical refrigeration, and commercial barbecue stands.

After its founding in 1975, Chili's burgers eventually gave way to what the chain is best known for today: those delicious baby back ribs.

Baby back ribs are more tender and leaner than spare ribs, and are typically more expensive. Each rack is around 2 pounds, around half of which is bone, and one rack feeds around one hungry adult.

Baby back ribs come from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The rack is shorter at one end, due to the natural tapering of the pig's rib cage. A rack of back ribs contains a minimum of eight ribs but can include up to 13 ribs.

Baby back ribs (bottom of photo) are cut from the top of the rib cage, near the backbone. Spare ribs (top of photo) are cut from the bottom of the rib cage and sometimes they include the brisket, which is a bony piece of meat that hangs from the bottom. The farther down the rib cage you go, the meatier the ribs become.

Soon after Tony Roma's signature item, the Baby Back Ribs emerged as one of the house specialties. People traveled from far away to experience the famous creation. On January 1976, Clint Murchison Jr., owner of the Dallas Cowboys, bought most of the U.S. franchise rights and founded Roma Corporation.

Baby back ribs come from the upper part of the pig's back, near the spine. Baby back ribs are also extremely popular menu items at the finest Daytona Beach restaurants - and for good reason! They are called “baby back ribs” simply because of their smaller size.

If cooking for a larger group, the baby back ribs are great because they are smaller (making them easier to handle as finger food because of its smaller portion size) and each individual rib delivers a tasty bite of meat on the bone with a lower concentration of fat.

pork back ribs Baby back ribs are also referred to as pork back ribs, come from the back of the pig near the backbone. Baby back ribs are smaller than spare ribs, and contrary to popular belief, are not cut from baby pigs, they're just smaller.

loin Whereas spare ribs come from the belly area, baby back ribs are taken from around loin, the muscle that runs along the pig's back on either side of the spine. They're curvier and shorter than spareribs (hence, the diminutive “baby”) with lots of lean meat both between and on top of the bones.

Baby back ribs come from the upper part of the pig's back, near the spine. Baby back ribs are also extremely popular menu items at the finest Daytona Beach restaurants - and for good reason! They are called “baby back ribs” simply because of their smaller size. You'll usually have 8-13 ribs per rack.