Baby Back Ribs
Four Racks of North Carolina style tangy molasses and vinegar baby-backs. We are famous for these. Bake (from frozen) 45 minutes at 350 Degrees or BBQ 30 minutes until hot. The meat just falls off the bone!
🐖 Where "Baby Back Ribs" Come From:
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Cut of meat: Baby back ribs are from the upper part of the ribcage of the pig — near the spine, right where the loin is. They’re shorter, curved, and more tender than spare ribs, which come from the belly area.
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Why "baby"? It’s not about the age of the pig! They’re called "baby" because they’re smaller in size compared to spare ribs.
🔥 BBQ History & Regional Styles:
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BBQ ribs became a staple in Southern U.S. cuisine, especially with the rise of slow-smoking techniques in the 19th century.
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While Memphis and Kansas City are famous for sweet, tomato-based rib sauces, North Carolina (especially Eastern NC) is known for a tangy, vinegar-forward sauce — which is a perfect contrast to the rich, fatty pork.
🇺🇸 Cultural Rise:
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Baby back ribs really took off in popularity in the U.S. in the mid-to-late 20th century, helped by restaurant chains (yes, like Chili’s with their catchy jingle 😄) and backyard grillers.
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They’ve since become a BBQ favorite for their tenderness, quicker cook time than spare ribs, and that sweet spot of meat-to-bone ratio.
