Tip: Sometimes Baby Back Ribs are called Loin Ribs .

Baby Back Ribs

Coming from the loin of the pig, they are sometimes reffered to as loin ribs . Small than spareribs they have less fat, less meat, but are more tender. Because of their smaller size, baby back ribs cook faster than spareribs. They don't come cheap either due to their high demand.

How to Buy Ribs

First look for a slab that has good meat coverage over the bones, you should not see the bones. If the meat is to thin over the bones the bones may detach during cooking. Avoid slabs that have big sections of fat on the surface.

Fresh is always best so try to say away from frozen or previously frozen, if you can. Its not always possible, to tell by looking so ask.

Cryovac packages containing 1-3 slabs of ribs have usually not been frozen, but there are exceptions and they do sometimes turn up frozen in grocery stores. Ribs sold in loose slabs by the case (not in Cryovac) are commonly sold frozen.

In any event, reject ribs that are discolored or that have dried-out edges, an indication of freezer burn.

When opening a Cryovac package of ribs, you may notice a slight odor. This odor is normal and should dissipate quickly. If the odor is a strong, putrid smell that does not dissipate after a few minutes, even after rinsing under cold running water, this is a sign that the meat is spoiled, and it should be returned to the store for a refund.

You may also notice some liquid in the bottom of the Cryovac packaging. This liquid is called "purge" in the meat industry. It is normal for meat to release a modest amount of liquid as it sits in the packaging. However, a large amount of liquid is an indication of excessive storage time, improper storage temperature, or previously frozen meat.

In terms of size and weight of slabs, experiment to find out what you like. I like to buy smaller slabs, believing that there's a higher ratio of meat to bone in smaller slabs. Some people like larger slabs. Try different sizes and make your own judgment. But remember, every slab is unique. You can line up several slabs of similar size and weight, cook them all the same way, and find each one different in terms of tenderness. That's part of the fun of barbecue!

Avoid Additives

You want to be the one that determines what the ribs taste like not the packager. More and more often, the fresh pork products sold by supermarket chains and discount retailers have been "enhanced" with a solution of water, sodium phosphate, and flavorings. The pork industry believes that consumers like enhanced pork products because they are juicier and more tender even when overcooked.

Some people describe the taste of enhanced ribs as artificial or hammy. Some unsuspecting buyers apply a typical salt-laden rub to these ribs and then wonder why they ended up tasting so salty--not realizing that the ribs had already been pumped full of salt and other flavorings.

The point is simple: Make sure you know what you're buying.