Back Ribs
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1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs. Also called beef ribs, Texas ribs, or beef spare ribs. 2. A cut of pork loin that is most often referred to as Baby Back ribs or Canadian ribs that contain meaty pieces of finger meat between the rib bones.
Texas Style Beef Back Ribs
Pork Baby Back Ribs
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Back Ribs Glossary Term - Related Content
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Ingredients included in this recipe are baby back pork ribs, packed brown sugar, paprika, garlic powder, pepper, water.
Ingredients included in this recipe are paprika, packed dark brown sugar, salt, ground black pepper, cayenne pepper.
Ingredients included in this recipe are beef short ribs (ask butcher for kalbi ribs), Marinade, soy sauce, sesame oil (oriental section), minced garlic, toasted sesame seeds, ...
Ingredients included in this recipe are racks baby back pork ribs, cut into individual ribs, fresh orange juice, soy sauce, packed dark brown sugar.
These savory baby back ribs are baked in the oven first, then quickly grilled until browned. Their taste makes you wish you made twice as much!
Create some sweet heat at your next barbecue with these mouthwatering ribs. The sweet flavors of brown sugar and guava jelly perfectly complement the zing of ginger, cinnamon, and red pepper. Serve with milder-mannered Sweet & Sassy Vanilla Slaw (pictured).
Grill Mates® Sweet & Smoky Rub, a spicy blend of chipotle peppers, cinnamon, garlic and onion gives baby back ribs finger licking good flavor.
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Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is reserved for tender rib chops and rib
roasts.
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.
Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.
The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.
Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.
Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.
1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.
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