Everyone knows baby back ribs. But what makes them so coveted? Read on to learn the difference between these and St. Louis–style ribs and find out if you really want meat that falls off the bone. Serve with our hand-picked recipes for summer sides, and you’ve got a summer gathering worthy of our Animal Welfare Certified baby back ribs.
What Are Baby Back Ribs?
Of the four cuts of pork ribs — baby back ribs, spare ribs, St. Louis–style ribs and rib tips — you’ll most often find the tender baby backs and St. Louis–style ribs. After the pork loin has been removed, the baby back ribs are cut from where the rib meets the spine. They’re called “baby” because they are smaller in size than the bigger spare rib cut, which is a combination of the St. Louis ribs and the rib tips.
What makes our baby back ribs different?
We work with dedicated farms and producers to make sure that our pork is the best, whether it’s for everyday meals or celebrations. All of the pork in our Meat department must meet our Meat department standards and be Global Animal Partnership Animal Welfare Certified.
How to Buy Baby Back Ribs
A rack of ribs usually weighs about 1½ – 2 pounds and has 10 – 13 ribs, which should serve 2 people. In our Meat department, you’ll either find our baby back ribs by the pound at the meat counter or pre-packaged next to the packaged raw meat and ground meats. Ask your butcher if the membrane (or silver skin) has been removed from the backside of the ribs. If not, they’ll be happy to help with this — but it can also be done at home — and they’ll probably share their favorite recipe tip or two.
How to Cook Baby Back Ribs
Baby backs are a fun addition to any summer grilling marathon. But you don’t need a grill opens in a new tab or a smoker opens in a new tab to make ribs — cooking them in the oven opens in a new tab can still produce tender and juicy results that taste like they spent hours in the smoker.
For the best ribs, aim for ribs that still have a little chew to them but aren’t literally falling off the bone, which is typically a sign of overcooked ribs. On the other hand, if the meat doesn’t easily separate from the bone when light pressure is applied, it’s undercooked. An easy tool for checking doneness is similar to one used when baking — the humble toothpick. When you can easily slide a toothpick (or a skewer) into the meat between the bones and you’re met with little resistance, the ribs are ready. But if fall-off-the-bone ribs are what you love, keep cooking the ribs until you can pull a rib from the rack without too much effort.
Must-Have BBQ Sauces for Baby Back Ribs
These sauces are a quick way to bring a ton of flavor to your ribs. Hint: Be careful, any sauce that contains sugar will burn at high temps, so wait until the end of cooking to apply the sauce.
What to Serve with Baby Back Ribs
When you’re ready to serve, make sure to give the ribs at least 10 minutes to rest. To make cutting easier, use tongs to hold rib racks on their side so you can see the bones while using a large sharp knife to cut between each rib bone. Whether you’re cooking Korean BBQ ribs on the grill or dry-rubbed ribs in the oven, you’ll want the right sides to balance out the tender fattiness of the ribs. Try these recipes for the perfect pairings (and don’t forget the extra napkins):
Rainbow Soba Salad
Piles of shredded veggies and whole wheat buckwheat soba noodles turn this versatile salad into a solid sidekick for your ribs. It’s great either cold or at room temperature, making it the perfect side to take to a friend’s barbecue.
The Best Basic Potato Salad
Potato salads are the quintessential summer side. No matter the recipe you make, take care that your potatoes (or cut potatoes) are all of similar size so they’ll cook at the same rate — always in well-seasoned water. If you prefer yours without mayonnaise, try our Dijon Vinaigrette Potato Salad recipe.
Grilled Peach Salad with Arugula
If your grill is already lit, quickly searing peach halves turns them into something special, especially when paired with peppery arugula. This salad is also great topped with feta or goat cheese crumbles and candied pecans.
Refrigerator Pickled Slaw
Coleslaw is a must with any ribs because it’s so versatile. The bright kick of rice vinegar in this celery seed–spiked slaw is right at home next to sweet and tangy lacquered ribs.
Coleslaw with Miso Dressing
With toasted sesame oil, yellow miso paste, and a crunch from water chestnuts and roasted peanuts, Asian-inspired ribs pair well with this vibrant slaw. Add some fresh mint and sliced jalapeño to brighten things up even more.
Classic Baked Beans
This ultimate barbecue staple is a favorite for a reason. If you use canned beans, baked beans will come together with little time and can be made as spicy as you like. For a plant-based version, try our Summer Baked Beans recipe.
Grilled Watermelon with Sea Salt
The natural sugars in watermelon caramelize on the hot grates of the grill, resulting in a subtle, smoky sweetness. In addition to sea salt, you can also set out fresh limes, gochujang powder or Aleppo pepper for your guests to customize it their way.
