Baby Back Ribs NO SAUCE
Fully Cooked Smoked Seasoned Pork Loin Baby Back Ribs
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!
Add your favorite SAUCE to these incredible ribs. Your family and your friends will thank you. You will be the talk of the town.
🐖 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.
