Pork Baby Back Ribs (Frozen)

Comes from:

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.

Tips:

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.

Similar to:

Other pork ribs.

Ordering Instructions:

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.