When it comes to barbecue, pork ribs are a popular dish. They're cut from the ribcage of a pig and consist of meat and bones. While you may be familiar with their rich, succulent flavor, there are interesting facts regarding the preparation process and how to select different types. Before you sit down to enjoy a plate, take a look at things you should know about this food.      

What Should You Know Before Eating Pork Ribs?

1. There Are Various Cut

• Baby Back: These ribs come from high up on the pig near the backbone and are usually from a young hog. They're lean, tender, and well-marbled, meaning the cuts have pieces of intramuscular fat that offer plenty of flavor. A rack contains between eight and 13 bones and weighs around 2 pounds.
   
• Spare Ribs: These come from the lower ribcage, close to the belly. Since the stomach muscles around the area constantly expand and contract, the meat is tough and fatty. However, when slow-cooked on a barbecue or in a smoker, it becomes soft and juicy. One rack can weigh about 3 or 4 pounds.
   
• St. Louis Cut: The brisket bones, sternum, and flap of meat near the last rib are removed from the pig to make this kind of cut. They are square, and they look and cook similar to baby back ribs. They’re around 5 to 6 inches wide and weigh about 2 pounds.
   
• Country-Style: These ribs are similar to pork chops and come from the top of the hog’s shoulder. They can be served with or without the bones and weigh about 4 to 6 ounces.

2. The Membrane Must Be Removed

Pork ribs contain a piece of tissue known as the peritoneum, which is located on the inner side of the rack. The membrane has an elastic texture and doesn't soften as it cooks, so it should be removed before putting it on the grill or in a smoker. It comes out tough and difficult to chew if it's left on, plus it blocks the meat from fully absorbing any spices you use. You can get rid of it by lifting a corner of the layer with a knife and peeling it away.

3. The Meat Should Be Slow-Cooked

Pork should be slow-cooked over low heat if you want to achieve succulent ribs. Although the meat is naturally tough because of the muscles present in this part of the pig, the technique allows the cartilage and connective tissues to soften, and the juices from the fat will wash over the rack. The ribs turn out moist and savory, often falling right off the bone.

If you’re craving mouth-watering pork barbecue ribs, head to Dickey’s Barbecue Pit in Amelia, OH. This locally owned restaurant offers authentic, Texas-style meat dishes, from brisket to pulled pork. They also have delicious sides, like potato salad, baked beans, coleslaw, and macaroni and cheese. Call (513) 802-2700 to discuss catering options, or visit the website to browse the menu.