I heard many people refer to baby backs and spareribs, but I confess
not to know the difference. Today I found pork loin back ribs at
Costco. Will someone please enlighten me?

Thanks,
Ginny

PS: Recently recieved some Greek seasoning from Penzey's and made
salad dressing with it. We're having the following for dinner
tonight:

Romaine salad w/Greek salad dressing
Baked beans (leftover from party a few weeks ago)
Oven roasted pork loin back ribs w/Show Me Sauce (shipped from
Missouri)

"Ginny Sher" > wrote in message
...
>I heard many people refer to baby backs and spareribs, but I confess
> not to know the difference. Today I found pork loin back ribs at
> Costco. Will someone please enlighten me?
>
> Thanks,
> Ginny
>

I cooked some pork loin back ribs AKA back backs this weekend. My guests
remarked how meaty and tender they were. I've always felt the baby backs
were meatier and more tender than spareribs. Some say that's not true. Maybe
it's because of my cooking method since they always come meaty, and
fall-off-the bone tender, and making them is failproof. I've had the longer
spareribs in some restaurants that I felt were a little tougher and had less
meat against the bone. Not everyone agrees with that since the larger
spareribs seem to be a popular item at cookouts and restaurants, too.

On Thu 05 May 2005 07:12:43p, Ginny Sher wrote in rec.food.cooking:

> I heard many people refer to baby backs and spareribs, but I confess
> not to know the difference. Today I found pork loin back ribs at
> Costco. Will someone please enlighten me?

From the FAQ OF THE INTERNET BBQ LIST

Spare ribs are the traditional slab of ribs. They come from the belly of
the pig, behind the shoulder. They include 11 to 13 long bones. There is a
covering of meat on top of the bones and between them. They are the most
inexpensive cut of ribs. St. Louis style ribs are a variation of the full
slab. They are trimmed and have the brisket bone removed. Kansas City style
ribs are another variation. They are trimmed even more than the St. Louis
style ribs and have the hard bone removed.

Baby back ribs, sometimes called loin ribs, are cut from the loin section.
They are shorter and smaller than spareribs. They have a covering of meat
over the bones and also between them. Because they do come from the loin,
they are leaner and meatier than spare ribs. They are also considerably
more expensive and in shorter supply.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ginny Sher wrote:

>I heard many people refer to baby backs and spareribs, but I confess
>not to know the difference. Today I found pork loin back ribs at
>Costco. Will someone please enlighten me?
>
>Thanks,
>Ginny
>
>PS: Recently recieved some Greek seasoning from Penzey's and made
>salad dressing with it. We're having the following for dinner
>tonight:
>
>Romaine salad w/Greek salad dressing
>Baked beans (leftover from party a few weeks ago)
>Oven roasted pork loin back ribs w/Show Me Sauce (shipped from
>Missouri)
>
>
>
>
Go here. Good sight.

http://www.ribman.com/abtribs.html

--
You wanna measure, or you wanna cook?

"Ginny Sher" > wrote in message
...
>I heard many people refer to baby backs and spareribs, but I confess
> not to know the difference. Today I found pork loin back ribs at
> Costco. Will someone please enlighten me?
>
> Thanks,
> Ginny


Ginny,
'Look he http://www.uspork.org/buyersguide.html

Check the belly section for spare ribs (3800) and the loin for the baby back
ribs (3500).

enjoy

Dimitri

Based on what is written above, I'd guess that spareribs would benefit
from a long, slow cooking process, more than baby backs? Anyone know if
this is true?

"salgud" > wrote in message
oups.com...
> Based on what is written above, I'd guess that spareribs would benefit
> from a long, slow cooking process, more than baby backs? Anyone know if
> this is true?

IMHO all the ribs benefit from long slow cooking however back ribs coming from
the loin can take a shorter cooking time and a little higher temp. If you want
the meat to fall off the bone then long and slow is the only way to go.


Dimitri

salgud wrote:

>Based on what is written above, I'd guess that spareribs would benefit
>from a long, slow cooking process, more than baby backs? Anyone know if
>this is true?
>
>
>
I agree with Dimitri....low and slow. My wife did two tours in Korea
and loves Korean style ribs ( Kalbi), When I cook 'em long and low she
calls 'em "chop stick ribs" because you can eat them with chopsticks.

Bubba

--
You wanna measure, or you wanna cook?