The upper ribs, where the loin meat gets cut from. They are not from a baby. They are just smaller than other ribs so they got called “baby.”
Best cooking method:
There are many ways to learn how to cook baby back (or any) ribs. And they can be done in an oven, on the grill, or in a smoker. If you’re interested, it’s worth doing some reading – find a few recipes that sound good to you. These will give you guidelines to follow for basic technique as well as for post-cooking resting time. And then you can mix and match and modify the recipes. We also have a basic how to make ribs blog post on our website.
Wondering why you’d choose baby backs over spare ribs? They’re softer, they have less connective tissue, and they take less time to cook.
Other pork ribs.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut. A half rack is about 1 lb. A full rack is about 2 lbs.