Baby back ribs from herb pork

These baby back ribs from herb-cured pork are ideal for smoking. Using the American BBQ technique of smoking, the meat is cooked in smoke for hours at low temperatures ( low and slow ). This makes the meat as tender as butter, almost falling off the bone. Unlike the St. Louis Cut baby back ribs, these baby back ribs are less meaty but also much finer in texture.

The cut comes from the back area of ​​the herb pig.

Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.

Baby Back Ribs - Meat Consultation

The characteristics of baby back ribs

Baby back ribs , also known as loin ribs , are found in the back area, which is why they are also called pork chop ribs . This cut is not as meaty and has only a small amount of fat. Each piece weighs approximately 600-800g.

Raising our herb pigs

Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.

Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.

Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.

While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.

The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.

Cherry Ribs from BBQ from Rheinhessen

Preparation of baby back ribs

How to prepare baby back ribs on the grill/smoker – in 7 steps

When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.

Preparation:

1. Remove the silver skin from the baby back ribs and season them with a BBQ rub of your choice, preferably the day before.
2. Prepare an indirect zone on the grill, ideally around 110°C.
3. Add smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.
4. Smoke the baby back ribs indirectly for about 3 hours.
5. Then wrap the baby back ribs tightly in baking paper and aluminum foil, add a splash of apple juice, and cook indirectly on the grill without smoke for another 2 hours.
6. Unwrap the baby back ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.
7. Cut the ribs into pieces parallel to the bones and serve.

How to prepare baby back ribs in the oven – in 7 steps

Basically, the technique differs very little from grill to oven. However, smoke is an important flavor component in baby back ribs . You can try to imitate it with liquid smoke or smoked salt , but the taste will still be different.

Preparation:

1. Remove the silver skin from the baby back ribs and season them with a BBQ rub of your choice, preferably the day before.
2. Preheat the oven to approximately 110 °C.
3. Wrap the baby back ribs tightly in baking paper and add a splash of apple juice.
4. Seal the whole thing tightly with aluminum foil and place it in the oven for about 4-5 hours.
5. After about 4 hours, check regularly to see if the baby back ribs are tender. This is best done with the so-called "twist test": twist the protruding bone; if it moves easily, the ribs are tender.
6. Unwrap the baby back ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.
7. Cut the ribs into pieces parallel to the bones and serve.

Baby Back Ribs Core Temperature

Measuring the core temperature of baby back ribs doesn't make sense. The goal is to overcook them, breaking down the connective tissue and tenderizing the meat.