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Pork Recipes
Baby Back Ribs
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Often referred to as "baby back" or
"Canadian back", these ribs originate from the blade and center
section of the loin.
Back ribs contain at least 8 ribs, a full
slab averaging 13. They are generally purchased by the pound, as
1½
down (1½
pounds or less); 1½
- 1¾; 1¾ - 2¼ lbs.; and 2¼ lbs.
and up.
Pork Baby Back Rib Recipes
Courtesy of The National Pork Board. For more information visit
Pork -
The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]
Citrus-Glazed Baby Back Ribs
- A citrus-and-mint-laced
sauce gives a fresh new personality to ribs on the grill.
Serve with a fruit salad with poppy seed dressing and warm
dinner rolls.
All- American Pork Baby Back Ribs
- If you don't have a
favorite homemade sauce, "doctor" up purchased sauce with
flavorful ingredients like chili powder, orange marmalade,
grated ginger root or hot mustard.
Tangy Pork Back Ribs
- This simple barbecue
sauce can be kept in the refrigerator for slathering pork
chops on the grill, or for serving over sliced pork roast
served on sandwich buns. Serve with corn muffins and creamy
cole slaw.
Jalapeno Jerk Baby Back Ribs
- This recipe has been
adapted from BBQ USA by Steven Raichlen (Workman
Publishing). Ribs are considered the ultimate in American
barbecue. Tender, sweet and smoky and with a little bite,
these baby back ribs take more time to prepare and the
ingredient list looks long, but they are worth the effort.
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