Where Are Baby Back Ribs From? Here’s the Answer

If you’ve ever sunk your teeth into a rack of juicy baby back ribs, you’ve likely wondered: where exactly do baby back ribs come from?

Are they from baby pigs?

Are they different from spare ribs?

Let’s clear it all up with a simple, straight-to-the-point answer.

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What Are Baby Back Ribs?

First off, baby back ribs don’t come from baby pigs.

The word “baby” refers to the size of the ribs; they’re shorter, smaller, and more curved than other rib cuts, especially when compared to spare ribs.

Baby back ribs come from the upper part of the pig’s ribcage, near the spine.

More specifically, they are the section of ribs attached to the backbone and are located just beneath the loin muscle.

Because they come from this area, they are often leaner, more tender, and cook faster than other types of ribs.

Why Are They Called “Back” Ribs?

The name “back ribs” refers to their location on the pig.

Since they are cut from the top of the rib cage, close to the back and along the spine, “back” is a fitting term.

They’re called “baby back” ribs because they are shorter than spare ribs.

It’s that simple: nothing to do with the age of the animal.

Baby Back vs. Spare Ribs: What’s the Difference?

Here’s a quick comparison:

• Baby Back Ribs

• Cut from the top (back) of the rib cage

• Shorter bones, curved shape

• Leaner and more tender

• Cooks quicker

• Mild pork flavor

• Spare Ribs

• Cut from the lower part of the rib cage

• Flatter bones, meatier but fattier

• Richer pork flavor

• Takes longer to cook

This is why baby back ribs are often preferred for fast, crowd-pleasing BBQs; they deliver tender meat in less time.

Looking to cook ribs on a gas grill the easy way?

Check out BBQ Ribs on Gas Grill Made Easy from Behind The Grill for a simple step-by-step method.

How Are Baby Back Ribs Butchered?

When butchers trim a pork loin, the ribs attached to the spine are separated.

The upper section becomes baby back ribs, while the lower ribs (toward the belly) are cut into spare ribs.

Each full rack of baby back ribs usually contains 10 to 13 ribs, and they can weigh from 1.5 to 2.5 pounds per rack depending on the cut.

Best Cooking Methods for Baby Back Ribs

Because they’re leaner, baby back ribs do best with low-and-slow cooking to keep them moist and tender.

The most popular methods include:

• Smoking

• Grilling over indirect heat

• Oven roasting followed by a quick grill finish

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Are Baby Back Ribs the Same Everywhere?

Generally, yes; but labeling can vary slightly.

In the U.S. and Canada, they are called baby back ribs, while in other countries they may be referred to as loin ribs or simply back ribs.

But anatomically, they’re the same thing.

Do Baby Back Ribs Taste Different?

Their flavor is usually mild and sweet, which makes them perfect for absorbing rubs, marinades, and sauces.

Because the meat is leaner, many pitmasters rely on a good dry rub and smoking method to bring out the best flavor.

Need help dialing in the perfect cooking temp?

Our friends at Behind The Grill break it down perfectly in their guide: Exact Temperature to Smoke Ribs.

This is a must-read if you want consistent results every time.

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It sticks right to your smoker or grill for easy access.

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Final Thoughts

So, where are baby back ribs from?

They come from the upper part of the pig’s ribcage, near the backbone.

They’re called “baby” simply because they’re smaller and more curved than spare ribs; not because they come from baby pigs.

Whether you're smoking them for hours or grilling them on a weeknight, baby back ribs are a favorite for their tenderness, quick cooking time, and versatile flavor.

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P.S. We regularly publish new recipes and grilling tips. Here’s the most recent one: Is Cold Salmon Raw? Find Inside!