Baby back ribs (also called pork back ribs) come from high on the back of the hog, where the loin muscle meets the backbone. This lean cut of pork is extremely tender and flavorful. Baby back ribs can be smoked, grilled, or baked.

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.

Baby Back Ribs will be about $5.99 per pound in most stores. They are the most popular type of rib and the most flavorful, which is part of the reason for the high price compared to spare ribs. If you can find them on sale though, they might only be $2.99 per pound.

pork They're specific cuts of pork with unique flavor profiles and textures. This is because they come from different locations on the pig. So, where are they from? Baby back ribs come from the back and loin of the pig (hence the nicknames “loin” and “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.

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 backs come from the back loin section and are smaller and more tender. Spare ribs, or side ribs, come from under the babies and are larger, tastier, and meatier, with a lot of bone and more fat. Looking for a tender, lean rack of ribs and don't mind paying out a bit more? Go for baby backs.

six ribs If you are planning on making the ribs the main part of your meal, here is a rough guide: Count on half a rack, or six ribs per person if you are serving baby back ribs. Aim for four or five ribs per guest if you are serving spare ribs. Plan for two or three ribs per guest if you are cooking up beef back ribs.

Baby back ribs Baby back ribs are what's left leading to the spine after the spare ribs have been cut. These ribs are the most expensive and tend to be the most tender and least fatty.

Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs because they are shorter in relation to the bigger spareribs - not because they come from a baby pig. Baby back ribs are also sometimes called pork loin back ribs, back ribs, or loin 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.

Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs because they are shorter in relation to the bigger spareribs - not because they come from a baby pig. Baby back ribs are also sometimes called pork loin back ribs, back ribs, or loin ribs.

Baby back ribs do not come from baby pigs, so don't get worried. They are the smaller rib cut from pork which is how they get their name. Baby back ribs are from the pork loin primal. They are the section of ribs near the backbone and the loin that runs down both sides of the pig's spine.

Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow. Back ribs, on the other hand, will have more meat as they come from the loin primal which is a more tender section.

Select baby back ribs that are 2 pounds or less for the most tender, juicy meat. Plan on 1-pound servings for two people, or half-pound servings for four people. If serving before a meal, cut up ahead of time, arrange on a large plate and serve with barbecue sauce and lots of napkins!

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. Spare ribs are cut from the ends of baby back ribs and run along to the pig's breast bone.