Guide to Common Cuts of Pork
Confused by all the options at the supermarket when shopping for pork? Scroll through the slideshow to learn the difference between eight common cuts of pork and the best ways to prepare them.
Back Ribs
Also referred to as baby back ribs, back ribs are cut from the blade and center portions of the loin and are smaller than spareribs. They are known for the “finger meat” between bones and can be prepared with dry rubs or sauces.
Grill or barbecue: For a rack of 1½ to 2 pounds per rack, barbecue over indirect medium heat, about 325 degrees, for 1½ to 2 hours per pound or until tender.
Recipe: Coffee Glazed Pork Ribs