recipes:notes:baby_back_ribs [MarcosWiki]

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====== Baby Back Ribs ======

Baby back ribs are cut from the section of the rib cage closest to the backbone. Loin center-cut roasts and chops come from the same part of the pig, which explains why baby back ribs can be expensive. This location also explains why baby back ribs are much leaner than spareribs—and why they need special attention to keep from drying out on the grill. 

These ribs come from the back of the pig, along the vertebrae. They’re smaller than spareribs, usually less than 2 pounds per rack. These ribs have more meat and less connective tissue than spareribs do, which is good, but there is a drawback: Baby backs are relatively lean, so they can easily dry out if overcooked.


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