These juicy, all-natural grain-fed baby back ribs are cut from the very top of the ribcage where it meets the spine and sometimes have some loin meat attached. Compared to spare ribs (which are cut from below the back ribs), back ribs are shorter, leaner, and more tender. They also tend to have more meat on them.

COOKING TIP: When cooked right, these baby back ribs fall-off-the-bone and straight into your mouth. You have 3 options: fire up the grill, toss them in the smoker, or slow cook them in the oven. Whichever option you choose, make sure you remove the membrane, which can otherwise get tough when it cooks. Then, season both sides of the rib with salt and pepper and cook them low and slow. Brush on your favorite BBQ sauce after they're done cooking!