Back Rib Basics

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1½ and 1¾ pounds.

Ribs are commonly prepared with either “wet” or “dry” rub. Dry rubs consist of a mixture of herbs and spices, and such rubs can be applied just before barbecuing or grilling. Ribs basted with sauces during the grilling process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning.

Meat Counter Tips

Serve ribs directly from grill or, for extra-tender ribs, remove them from heat and wrap in heavy foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to one hour.

Popular Cooking Methods

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