If you’re not familiar with baby back ribs, you might wonder if they’re pork or beef. In this article, we’ll cover the difference between baby back ribs, pork ribs, and beef ribs.
What Are Baby Back Ribs?
Baby back ribs are a cut of pork ribs. They’re considered to be the most tender and lean type of pork ribs and are also known as Canadian back ribs, loin ribs, or simply back ribs. Compared to St. Louis or spare ribs, baby back ribs are smaller, meatier, and take less time to cook.
The term pork ribs can refer to three different cuts: baby back ribs, St. Louis ribs, and spare ribs.
- Baby back ribs are cut from the loin section of the pig and are lean and meaty.
- St. Louis ribs are cut from the belly area of the pig and are typically trimmed down to a rectangular shape by removing the breast bone and cartilage. Compared to baby back ribs, St. Louis ribs are flatter, fattier, and more flavorful. Because of their shape, St. Louis ribs are easier to brown.
- Spare ribs are also cut from the belly area of the pig but the ribs aren’t cut down.
All types of pork ribs are best prepared low and slow for tender results. Ribs are typically baked, grilled, or smoked.
Beef ribs come from cows and are available in 2 different cuts: back ribs and short ribs.
- Back ribs, also known as dinosaur ribs, come from the rib section of the cow and have very little meat. They’re what’s left behind after cuts like boneless ribeye roasts and boneless ribeye steaks are removed from the cow.
- Short ribs come from the plate area of the cow. They’re found lower on the chest and are meatier compared to back ribs. When properly prepared, short ribs are tender, juicy, and full of flavor. Because short ribs make up a small section of the cow, they are considerably more expensive than many other cuts of beef.
Is A Rack Of Ribs Beef Or Pork?
The term rack of ribs typically refers to a serving of barbecued ribs that are cut into individual pieces by the diner and then eaten off the bone. Most racks of ribs in American cuisine refer to pork ribs although beef ribs can also be considered a rack of ribs.
Are There Beef Baby Back Ribs?
No. Baby back ribs are a cut of pork rib. Beef ribs are sold in two cuts: back ribs and short ribs.
Are Baby Back Ribs Always From A Pig?
Yes. Baby back ribs are a tender and lean cut that comes from the back section of the pig where the ribs meet the backbone.
What’s The Difference Between Baby Back And Beef Ribs?
Baby back ribs are a lean cut of meat that comes from a pig. Beef ribs come from cows and don’t contain much meat.
Oven Baked Pork Loin Back Ribs Recipe
For the Ribs & Spice Rub
- 3 pounds baby back ribs
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
For the BBQ Sauce
- 2 cups bbq sauce
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- Preheat your oven to 300°F, placing the oven rack in the middle position. Line a baking sheet with parchment and set aside.
- Remove the membrane from the underside of the ribs. Using a sharp paring knife, separate it at the edge of the rack. Then grip the flap tightly with a piece of paper towel (or kitchen towel) and tear it off. Repeat for any remaining sections.
- Make the spice rub by combining garlic powder, paprika, salt, pepper, and cumin.
- Rub the ribs all over with the spice rub. Then place them meat-side up on the prepared baking sheet. Cover the baking sheet tightly with aluminum foil.
- Bake for 3 hours or until the internal temperature reaches 185 deg F.
- Remove from the oven and discard the foil.
- In a medium bowl, mix all the BBQ sauce ingredients.
- Brush the ribs all over with BBQ sauce. Return to the oven to bake for 30 minutes more or until the sauce has set.
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