Pork Loin Ribs (Baby Back) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. Most commonly used to make Barbeque ribs, can yield tender meat if cooked right.
Most commonly used to make Barbeque ribs, can yield tender meat if cooked right. Baby back ribs are a particular cut of meat that extends from where the rib meets the spine of the pig after the loin has been removed. They are commonly referred to as baby back ribs due to their shorter size. At most, you can expect a baby back rib to reach about six inches and can be as small as three, depending on the size of the pig.