are pork back ribs good?
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Since a good deal of pork loin is sold with the bone attached (i.e. pork chops and bone-in loin roasts), back ribs are a little less common and more expensive than spareribs. ... Because back ribs come from the loin section of the hog, they're more tender and lean but less flavorful than spareribs.
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Both are flavorful and juicy when properly cooked, but pork tends to be the leaner option. The most common cuts of pork ribs are baby back or spare ribs. While spare ribs are meatier, they're also higher in fat and calories. They're also oddly shaped which can make them harder to cook evenly.
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Baby Back Ribs (also known as pork loin ribs or back ribs) Baby back ribs are incredibly tender and much leaner than other cuts such as spare ribs. Depending on how the ribs have been butchered, you can even expect about half an inch of loin meat at the top of the rib.
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Pork Ribs. Pork ribs come in three different cuts – back ribs (also called “baby back ribs”), spare ribs, and St. Louis ribs. ... The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops).
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Beef Back Ribs Back ribs are much different than chuck and plate short ribs. They come from up higher on the cow and are essentially the ribs you would find in a prime rib roast.
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A slab of back ribs, sometimes called baby back ribs because of their rather diminutive size, includes eight ribs and weighs 1 to 2 pounds. The backbone is always removed from back ribs, making it a cinch to slice between the ribs to cut a slab into smaller portions. Most rib lovers figure one slab per person.
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Pork spare ribs are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat.
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Pork baby back ribs have nearly double that amount. But if you watch portions and keep total fat intake within your daily goals, you'll gain some significant nutritional benefits. Baby back ribs nutrition includes protein, B vitamins, zinc and selenium.
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The upper ribs are called baby back ribs, but not because they come from a baby pig! They're only called baby because they are shorter in relation to the bigger spareribs.
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“Best Baby Back Ribs Ever!” Review of Texas Roadhouse. Best Baby Back Ribs Ever!
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According to the Wikipedia page, “Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).”
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The best way is to smell and look at the pork ribs: signs of bad pork ribs are a sour smell, dull color and slimy texture; discard any pork ribs with an off smell or appearance.
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Smoke the ribs. Smoke the ribs at 225°F to 250°F for four to five hours. You can baste or mop the baby back ribs occasionally if you like, but don't open the grill too often. Maintaining a steady temperature is the most important thing.
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A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones.
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Country ribs may be cooked like a chop. Bacon is pork belly that has been dry- or wet-cured, then smoked. It may be cooked by roasting, broiling and sautéing.
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Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! ... Baby back ribs are very tender and lean but are in higher demand than St. Louis-style spareribs, so they have a higher price tag.
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Baby Back Ribs (also known as pork loin ribs or back ribs) They are commonly referred to as “baby” back ribs due to their shorter size. ... Depending on how the ribs have been butchered, you can even expect about half an inch of loin meat at the top of the rib.