So just what are Baby Back rib?

What Are They?

To classify as babyback ribs, the slabs should weigh under 1 3/4 pounds each. As a rule, the smaller sides are taken from younger pigs, but occassionally larger slabs can have a little extra taken off to meet the weight limit.

Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.
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