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"Ginny Sher" <[email hidden]> wrote in message
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Quoted message said:I heard many people refer to baby backs and spareribs, but I confess
not to know the difference. Today I found pork loin back ribs at
Costco. Will someone please enlighten me?Thanks,
Ginny
Ginny,
'Look here: http://www.uspork.org/buyersguide.html
Check the belly section for spare ribs (3800) and the loin for the baby back
ribs (3500).
enjoy
Dimitri
Based on what is written above, I'd guess that spareribs would benefit
from a long, slow cooking process, more than baby backs? Anyone know if
this is true?
"salgud" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Based on what is written above, I'd guess that spareribs would benefit
from a long, slow cooking process, more than baby backs? Anyone know if
this is true?
IMHO all the ribs benefit from long slow cooking however back ribs coming from
the loin can take a shorter cooking time and a little higher temp. If you want
the meat to fall off the bone then long and slow is the only way to go.
Dimitri
salgud said:Based on what is written above, I'd guess that spareribs would benefit
from a long, slow cooking process, more than baby backs? Anyone know if
this is true?
I agree with Dimitri....low and slow. My wife did two tours in Korea
and loves Korean style ribs ( Kalbi), When I cook 'em long and low she
calls 'em "chop stick ribs" because you can eat them with chopsticks.
Bubba
--
You wanna measure, or you wanna cook?
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