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Pork ribs include baby back ribs from the loin and spare ribs from the belly. They are beloved for BBQ, slow-cooking until fall-off-the-bone tender.
Baby backs come from the loin, are shorter and leaner with curved bones. Spare ribs come from the belly, are larger, fattier, and have flat bones. Spare ribs have more flavor from the extra fat.
At 225-250F, baby backs take 4-5 hours, spare ribs take 5-6 hours. Use the bend test - ribs are done when they bend easily and the meat starts to crack on the surface.
Yes, removing the silver skin membrane from the bone side allows seasonings to penetrate and smoke to reach the meat. It also makes the ribs more tender to eat.
Refrigerate for 3-5 days or freeze for up to 6 months. Low and slow cooking at 225-275F yields best results.
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