Ready for Ribs
Ready for Ribs
Ask any meat lover when the best time for ribs is and they'll tell you, "A few hours from now."
While they can take some time and planning to prepare, ribs are one of the most satisfying meat-eating experiences there is, making the effort well worth it. To get ready for barbeque season, we’re taking a look at the two most popular cuts we sell: baby back ribs and spareribs.
Baby Back Ribs
Baby back ribs (sometimes called pork loin back ribs, back ribs or loin ribs) are quite tender and lean. They’re cut from the place where the rib meets the spine after the loin is removed. The term "baby" is applied because of their size relative to the generally larger spareribs. Their shape makes them slightly easier to slice into individual ribs.
Try our Naturally Raised Pork Loin Back Ribs from our Meat Department in our recipes for Grilled Pork Ribs and Glazed or Dry-Rubbed Pork Ribs.
Did You Know?
You can cook ribs in a pressure cooker in mere minutes. Finish them on the grill or under the broiler to encourage browning and formation of a caramelized crust.
Spareribs
When the sternum and connective cartilage are removed, spareribs are called St. Louis-style spareribs. They are quite meaty and, because they are left over (or spare) after the bacon is removed, somewhat fatty and quite flavorful. Unlike baby backs, which are cut from the top of the rib cage near the backbone, spareribs are cut from the bottom of the rib cage, so the slab is more rectangular. Their flatter shape makes them slightly easier to brown.
Tasty Tips:
- A slab of spareribs is usually larger and weighs more than a slab of baby back ribs. Therefore, it may take 30-75 percent longer to cook. Equivalent weights of both types, however, will cook more similarly.
- You can purchase fully cooked ribs from our Shoreview smokehouse in all 11 Twin Cities Kowalski's Markets. To reheat, wrap them in foil; grill or bake at 325° until the meat pulls away from the bone (approx. 75-90 min., depending on size).
Selection and availability of products and ingredients vary by market.
