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Baby Back Pork Ribs

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A.K.A

top loin ribs; loin back ribs

What is it?

Baby back ribs are smaller and more expensive than spareribs. They’re cut “high on the hog,” near the backbone, where pork chops and tenderloins come from, so they’re usually more tender but also a little less flavorful than spareribs. The bones are narrow, with tender, lean meat. Back ribs can be grilled or broiled, as well as barbecued.

Kitchen math:

1 rack = 1 to 2 lb.

Don’t have it?

Substitute spareribs; however, you’ll need to allow more time—as much as 1 hour more—for cooking.

How to choose:

When buying ribs, look for the most meat coverage. While some fat is fine, avoid big globs of it. Be sure to look for bright pink meat and plenty of it.

How to prep:

Trim off any excess fat and remove the membrane (also called silverskin) that runs the length of the bony side of the rack so that seasoning and smoke can better penetrate the meat. Some racks are sold with the silverskin already removed.

How to store:

Refrigerate or freeze uncooked ribs. You can also wrap and freeze cooked ribs.

Cross Reference

spareribs

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