Is baby back ribs pork or beef?

Pork ribs come in three different cuts – back ribs (also called “baby back ribs”), spare ribs, and St. Louis ribs. The back ribs come from the “loin” section of the pig. The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops). read more

Pork. True baby back ribs are in slabs that are 1.75 to 1.5 lbs and down. You can tell because they are usually more expensive. Be aware of St. Louis ribs. They are large ribs that are cut down to look like baby backs. They do not have the flavor or meat content and the bones are larger in diameter hence less meat. read more

Simply put, beef ribs tend to be fattier than pork ribs, which can be pretty dry in comparison. This isn’t to say that pork ribs aren’t fatty, just that they have less fat than beef ribs on average, which is one of the reasons behind the milder taste. read more

Step 1, Preheat oven to 250 degrees F (120 degrees C). Step 2, Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Step 3, Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife. Step 4, Generously apply coating of dry rub to all sides of rib rack. Step 5, With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan. read more