CommonLoin
Baby back ribs
Also loin ribs, back ribs
The ribs that stay with the loin. Curved, leaner, faster than spares. Not from a baby.
- Per animal
- 2 racks
- Per half-hog
- 1 rack
- How to cook it
- No-wrap 5 hours at 250, or 2-2-1. Bend test, not 195°F alone.
- Rarity
- Easy to find. Smaller than people expect — plan ¾–1 rack per hungry adult.
- What to buy
- Even thickness, good meat on top of the bones, membrane on so you can peel it.
- Money
- Costs more than spares for less meat. Buy spares unless you want the lean, curved rack.
- Trim
- Peel the membrane. Square the ends. Leave the fat that will baste.
- Leftovers
- Pick the bones for fried rice. Broth from the rack.
Taken when the loin is boned. A bone-in loin roast keeps them.
How many
Buy 5.5 lb · ~3 lb to the table · 6 plates at 8 oz
How to cut
Slice between bones.
8 cooks in the library for baby back ribs.