Baby back and country style ribs????

[suziquzie]

Ok, I'm dumb. :twak:

Whats the difference between baby backs and country style and can they be used interchangeably? Does it depend on your marinade?

[joec]

It is different parts of the ribs on a pig. Here is a chart that will help you understand it perhaps.

[Keltin]

Country Style ribs are not really “ribs”. They’re a Boston Butt (shoulder roast) that has been cut into pieces.

Ribs extend from the backbone all the way down and around the animal to the underside where they are connected together by the sternum and Costal Cartilage.

Baby Back ribs, or Loin Back ribs, are ribs cut from near the backbone. These are located just under the loin and are very tender.

Spare Ribs are what’s left of the rib cage after the top part, the Loin Back ribs, have been cut off. The meat here is flavorful, but not as tender.

http://www.virtualweberbullet.com/ribselect.html (http://www.virtualweberbullet.com/ribselect.html)

Typically, Loin Back ribs are smoked or grilled. Country Style ribs are braised (and sometimes smoked). Country Style ribs can be tough if cooked too quickly, so braising is usually the preferred method.

They really aren’t very interchangeable.

[suziquzie]

http://allrecipes.com/Recipe/Freakn-Good-Ribs/Detail.aspx

would this be ok for country style then, since they are done in the oven in liquid first?

I've made this recipe beofre but with baby backs, DH wants to try country style.

[joec]

The picture on that recipe sure doesn't look like baby backs but the recipe itself says to use baby backs. You can braise almost any meat I would guess but would get different results.

[Keltin]

http://allrecipes.com/Recipe/Freakn-Good-Ribs/Detail.aspx

would this be ok for country style then, since they are done in the oven in liquid first?

I've made this recipe beofre but with baby backs, DH wants to try country style.

Yeah, that recipe would work fine with Country Style ribs. The marinade and initial slow cook should tenderize the meat nicely. Recipes like that are exactly how Country Style ribs are typically cooked!

But you’ll want to be careful transferring them to the grill as they may break into pieces (depending on how they have been cut and whether or not a bone is in them…..some don’t have a bone). That recipe sounds pretty good. Let us know how it turns out!

[Keltin]

Now that Joe mentions it, he's right, that pic looks like boneless Country Style ribs to me!

[suziquzie]

Thanks guys, will do!
:)

[joec]

Here is the site where the chart came from and is probably one of the best for finding answers to questions about any meat butchering. I find it helpful for from where the cuts come from as well of some information on how to cook them best.

http://www.askthemeatman.com/

[chowhound]

Here's a good link too, Suzi
http://askabutcher.proboards.com/index.cgi?board=pork&action=display&thread=106

[suziquzie]

thanks again!

I like to know what to do with my meat.....

:tongue::thumb:

[chowhound]

thanks again!

I like to know what to do with my meat.....

:tongue::thumb:

It all starts with a good rub.... :brows:

[lilylove]

Suzi! I'm shocked!!!!

[suziquzie]

No you're not.....

:)

[lilylove]

no...no I'm not! lol!! :yum: :yum: :yum: