Baby back ribs are pork ribs that are smaller in size.
Most UK butchers think that a baby back is small cut of ribs. For BBQ aficionados and classically trained butchers baby back ribs are a special cut of pork rib, taken from the rib portion closest to the spine alongside the loin. A picture of the various cuts can be found on the following site
images.huffingtonpost.com/2010-09-02-cuts.jpg
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A "pork belly" is the side meat behind the ribs on a pig. They make bacon out of it.
Ham, Bacon, Pork chops, poork loin, pork roast, pigs feet, pigs ears for dogs, ribs.
Ham,bacon,pork meat,salami,lard,pluck,pettitoes,chitterlinbgts,fillet,knuckle,blade,loin,spare rib and pig skin.
Pig is pork. The butt is the ham, the shoulder is the butt and the bacon, I think, is either is side or the back. Then their are the ribs. Neck meat and left over meat is turned into ground pork or sausages.
Yes, beef ribs are larger but there is more meat on pork ribs.
Danish baby back ribs refer to pork ribs from Denmark, while baby back ribs generally refer to pork ribs in American cuisine. The difference may lie in the specific breed of pig, the feed, or the processing methods used for the ribs.
It is called a dead corpse or body.
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Pork ribs are very fattening. They have 20 percent saturated fat. The reason for this is because the pork and beef ribs is the most fatty part of the animal to eat.
The homophone for "beef pork ribs poultry" is "beef, fork, ribs, poultry."
Pork.