Baby Back Ribs

This popular cut of pork is known all across the country. The rib region of pigs contains a variety of rib cuts, including the Baby Back Ribs. This unique name comes from the particular section of the ribs they are cut from. Let’s break it down.

• “Back” is derived from the fact they are located where the ribs are connected to the back bone
• “Baby” comes from their shorter length compared to the alternative Spare Rib cut

From one end of this cut to the other, the rib bones in Baby Backs can be anywhere from roughly 3-6 inches in length. On the rear side of these ribs you will find a membrane. While it can serve a purpose to help the meat hold together, we recommend removing it before cooking. Our butchers always remove the membrane from our ribs in the meat case so that you don’t have to.

Furthermore, Baby Back Ribs are perfect for the BBQ, smoker, and oven. Rub these bad boys up with your favorite seasonings and sauces, and cook low & slow (for all 3 cooking methods). Check for an internal temperature of 190-200°F before removing from heat source. This will provide a tender final product that still packs plenty of juiciness and flavor. Follow along with either one of our rib recipes for the best Baby Back Ribs you’ve ever had! Our pork is raised all natural with no hormones or antibiotics added.