Baby Back Rib

Baby back ribs are the curved, bone-in rib section taken from where the pig’s ribs meet the backbone, along the loin. They are shorter and leaner than spare ribs, with a natural arc and meaty sections between the bones that become tender when cooked low and slow. Their relatively even shape and moderate fat make them a favorite for backyard grilling and competition barbecue alike.

Because the cut includes a membrane on the bone side that can inhibit seasoning penetration and tenderness, many cooks remove it before cooking. Baby back ribs excel with dry rubs, smoke, and sweet-salty glazes; they finish well both on the grill and in the oven. Proper rendering transforms the connective tissue into gelatin, yielding juicy, pull-from-the-bone bites without becoming mushy.