One rack is never enough.
Baby back ribs are cut from the upper middle part of the back of our pasture raised hogs, which is known as the loin section. The rack is made up of the bones you would also find attached to a bone-in pork rib chop. A whole rack contains eleven to thirteen rib bones.
Smoked or slow roasted in your oven, ribs are one of the most delicious cuts of meat from a pasture raised hog.
To bring out the full flavor and tender texture of baby backs a low, slow cook is required to break down the connective tissue between each rib. Done right, they are fall-off-the-bone tender. Baby backs can be roasted in the oven, over indirect heat on the grill, or in a smoker.
Delicious on their own with nothing more than salt and pepper - baby backs can be enjoyed with your favorite barbecue sauce.
Each whole slab of Red house Ranch pork baby back ribs weighs roughly 1 pound and is enough to feed 2 -3 people.
