What Are Baby Back Ribs? (An Exquisite Rib Cut)
No backyard cookout or BBQ restaurant menu is complete without baby back ribs. Everyone knows they're sweet, sticky, meaty, and tender, but what exactly are baby back ribs? Our Carnivore Style team of BBQ pros shares essential facts about baby back ribs, cooking tips, and how they differ from other cuts.
Baby back ribs (also called loin ribs, back ribs, or riblets) come from the upper rib racks of pigs, differing from spare ribs cut from the lower ribcage. A single rack contains 10-13 short, lean, tender ribs that can be baked, grilled, or smoked.
Quick Summary
- Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig.
- Baby back ribs can be baked, grilled, or smoked slowly, and taste great with sauce or a rub.
- A 2013 collaborative study conducted by the USDA, Texas Tech University, and the National Pork Board analyzed nutrient changes in three fresh pork cuts between 1992 and 2010, including baby back ribs, and found increases in moisture and decreases in total fat and cholesterol, alongside variable mineral content.
- They are named baby back because they are shorter than spare ribs.
Baby Back Ribs Fast Facts
Baby back ribs are pork ribs from the upper ribcage area attached to the backbone, below the loin muscle. These ribs are short, curved, and contain substantial lean meat on top and between bones.
The name "baby" refers to their shorter length compared to other rib cuts, not their source. These delicious, lean, tender ribs are beloved worldwide, particularly in the Americas, UK, and parts of Asia.
These particular ribs are cut from the part of the ribcage attached to the backbone, below the loin muscle [1].
You can also cook this cut using any of these types of BBQ smokers.
‘’In fact, many people will tell you that baby backs are the best rib pork meat you can get. We don't disagree.’’
- The Bearded Butchers [2]
How Many Baby Back Ribs Are In A Full Rack?
A single rack of baby back ribs generally contains an average of 10 to 13 curved, finger-like ribs.
Each rack weighs between 1 ½ to 2 pounds (680 to 900g), of which half the weight is bone. According to an article on the Kitchn, a single rib is around 3 to 6 inches (8 to 15cm) long [3].
BBQ chefs across the board confirm that a rack of baby back ribs can usually feed 1 to 2 people if they are the central part of the meal. (BBQ fanatics may tend to disagree, as there is always room for more baby back ribs!).
The Flavor Profile Of Baby Back Ribs
Baby back ribs epitomize finger-lickin' good food. As pork cuts, they have distinct bacon-like flavors with rich, meaty textures. The lean, tender meat has moderate fat content enabling excellent flavor absorption from marinades and spices.
Since they lack strong inherent taste, baby back ribs take on flavors from preparation methods:
American BBQ Style: Immersed in sweet, sticky, tangy barbecue sauce before cooking. When cooked over open flames or smokers, they develop irresistible smoky flavors.
Asian Style: Covered in salty-sweet garlic and sesame sauces or sweet-and-sour glazes.
The Difference Between Baby Back Ribs And Spare Ribs
Two different cuts from the same ribcage with distinct characteristics:
Baby Back Ribs:
- Cut from upper ribcage connected to backbone
- Smaller, more curved shape
- Tender, leaner meat
- Meatier with faster cooking times due to size and lower fat content
- Higher demand creates premium pricing
Spare Ribs:
- Cut from bottom ribcage along breastbone
- More fat from belly location
- Tougher due to muscle expansion and contraction
- Straighter, longer, broader shape (flat and triangular)
- 11-13 ribs per rack
- More marbling creates juicier, more flavorful meat
- Longer cooking time required due to cartilage and fat content
Also Read: Baby Back Ribs vs St Louis
Can You Get Beef Baby Back Ribs?
Pork ribs are known exclusively as baby back ribs. The same cut of meat from a cow is known as beef back ribs.
They are also a cut from the upper ribcage that grows close to the spine.
The Best Way To Cook Baby Back Ribs
Baby back ribs are versatile and cook faster than other rib cuts. They can be grilled, baked, or smoked with generous seasoning as the key to incredible flavor. Low and slow cooking is essential regardless of method.
According to USDA guidelines, ribs are properly cooked when they reach 145°F internal temperature [4].
Classic Rub: Combine brown sugar, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Traditional BBQ Sauce: Mix brown sugar, ketchup, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic, paprika, onion powder, salt, and black pepper.
Asian-Style Marinade: Combine rice vinegar, pineapple juice, brown sugar, ketchup, soy sauce, canola oil, ginger, and spices.
Oven-Baked Baby Back Ribs
Oven baking at 250˚F (120˚C) is highly recommended for baby back ribs, as this method gives you a tender, moist, and tasty result. It is also the most straightforward way to prepare ribs.
According to celebrity chef and grill master, Bobby Flay, it’s all about the barbeque sauce! ‘’.. you need a lot of barbecue sauce. And when I say barbecue sauce, I mean the real classic red base. Barbecue sauce. A little spicy, a little sweet. Lots of flavor. ‘’
- Bobby Flay, How To Make The Perfect Ribs In The Oven [5]
You can finish off by grilling the ribs to produce a delicious, charred crust.
Smoked Baby Back Ribs
Smoked baby back ribs are a definite crowd pleaser! For fantastic flavor, rub the ribs in the spice mix 1-2 days before smoking. Professional chefs suggest the ‘2-2-1 schedule’ [6].
- Smoke the ribs at 225˚F (107˚C) on the grates for 2 hours.
- Remove the ribs from the grill, baste with barbeque sauce and wrap tightly in foil before returning to the grill for a further 2 hours.
- Carefully unwrap the foil, return the ribs directly onto the grill, and baste generously with sauce every 10 to 15 minutes while they cook for the final hour.
How To Tell When Baby Back Ribs Are Ready
Like most meats, allow the rack of ribs to rest for about 10 minutes before you carve and serve. You can make a small slit into the meat to check if it is ready.
The first layer near the surface might be slightly pink, which is normal (especially if it has been smoked). The center should be white, with no pink juices.
Another popular method is to check for ‘pull back’, when the meat contracts and exposes about an inch (2,5cm) of the bone at the ends of the ribs.
At Carnivore Style, we want to help you enjoy every bite of your BBQ with simple, delicious tips. Check out our other guides for more expert advice on grilling and cooking the best cuts of meat.
References:
- https://www.bonappetit.com/story/how-to-buy-pork-ribs
- https://beardedbutchers.com/blogs/news/spare-ribs-vs-baby-back-ribs
- https://www.thekitchn.com/whats-the-difference-between-baby-back-ribs-and-st-louis-ribs-meat-basics-219386
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/fresh-pork-farm-table
- https://www.foodandwine.com/video/bobby-flay-how-make-perfect-ribs
- https://www.smoking-meat.com/july-12-2012-221-baby-back-ribs-on-big-green-egg-ceramic-cooker
