Valenti’s Baby Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Our Back ribs are taken from younger hogs that average 250lbs and are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.
Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
Baby Back Ribs Cooking Tips:
Ground Chuck Use a Dry rub on your baby back ribs
Cook ribs low and slow or indirect
use a light coat of mustard on your baby back ribs for a more complex flavor
Sauce your ribs only the last 15 to 30 minutes
[coupon couponid=”3078″ coupon_align=”cctor_alignleft” name=”Baby Back Ribs”]