Are Por Loin back ribs the same as baby back ribs?

Unknown

Are Pork Loin back ribs == 'baby back ribs'? Thanks

Sigmore

NorthWoodsEgger, No, the loin backs are all I buy now though. To me they are cheaper and have a lot more meat than the wimpy baby backs. IMHO.

Unknown

NorthWoodsEgger,[p]I was under the impression they were, but I'm not a butcher. The terms are used interchangeably a lot, even if they're not the same. I think baby back ribs are loin back ribs, just from a younger/smaller hog. I would guess that the average slab of ribs labeled as "baby back" weighed between 1-2 lbs, while the average slab of pork loin back weighed 2-3 lbs.

TulsaMurph

This is straight off of Ask-A-Butcher, I am sure there is more on this topic there, but this might help:

There are several kinds of pork ribs available to consumers and, yes, they can be confusing. I'll list them here, but they are NOT in my order of preference, but just as I think of them.

1) Regular spareribs, available by the single rack or in packages of 2 or 3. These will weigh approximately 3½-4 lbs per rack, + or - a little. The fat here is mostly on the exterior and in the bisket area. You can see it on both the front and the back. Most, about 90%, of the fat should melt/burn away while cooking.

2) Loin backs/Baby Backs, are also available by the rack or multilpe pack. These will weigh 1½ lbs per rack, approx. They should not have any noticable/visible fat at all. These are more expensive than your regular spareribs and take less time to cook.

3) St. Louis Style Spareribs are basically your regular spareribs with the brisket bone and flap meat removed. They will weigh in the general area of two pounds per rack. They may, or may NOT, have visible fat depending on the packer.

4) Imported Baby Back Ribs, mostly from Denmark, are available by single rack or a 10 lb box. They will weigh around 3/4 lb per rack and lots more expensive than the three mentioned above. There is NO fat and NO meat, as far as I'm concerned, just lots of bones. Avoid these, if you can. Just my opinion, of course.

5) Country Style Spareribs are your most economical rib out there, although they are NOT really a rib, but just a hunk of pork with or without bones. For an indepth explanation of these ribs, there are more than ONE type (!!),...check the thread on "Country Style Ribs".
« Last Edit: Jun 29, 2005, 4:03pm by Ask-A-Butcher »

thirdeye

NorthWoodsEgger,[p]Yes, loin ribs are cut "up high on the hog" close to the backbone, near the pork chops. Smaller pig carcasses yield smaller racks that are marketed as "baby back loin" ribs. BB's are an easy cook and are quite tender but they are not as meaty as real ribs. Due to their weight they cook in just a few hours. As a result of marketing and demand, the price per pound of these trendy ribs is really high. [p]The classic ribs are spare ribs which come from the belly of a hog. They are much cheaper, have more fat and are much more flavorful. Since they are larger, they require more time and skill to render them tender. Most agree they are worth the wait. Unlike BB's, spares come in whole slabs that you trim down or they come pre-trimmed to St. Louis or KC racks.[p]~thirdeye~