Perfect for the BBQ, smoker or even in the oven, these grain fed, Ontario pork baby back ribs are a perfect anytime of the year. Baby back ribs come from the area of the loin closest to the shoulder and are more tender and meaty than side ribs. When cooking, treat them the same way you would side ribs. Both back ribs and side ribs lend themselves well to a spice rub or a marinade, which helps to break down the connective tissue before cooking.
Cooking tip: To go from tough and chewy to luscious and tender, baby back ribs need to be cooked low and slow over indirect heat, whether it’s in the oven or on the grill or smoker. The one exception to this is a pressure cooker or Instant Pot, both of which significantly speed up the process.