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Ayeup

Are Bacon Ribs Baby Backs?
Went to the meat market in Bradford city centre, they had full racks of spares bigger than I've seen at any butchers and also big racks of what were labeled bacon ribs. Wasn't sure if it meant they were from the same part of the pig as bacon like i think baby backs are? or whether it means the ribs are cured like bacon?

Cheers

I love these, got some from my local butcher, I think it means that they've been cured like bacon, as mine were quite salty, they were so good though, I won't use salt in my rub next time though, but depends how long they've been cured for.
I guess you can get different cuts of bacon ribs? baby back or spare, mine were a full rack split into 2.
The guys on here recommended a maple syrup coating, which i'm planning next, as bacon and syrup go great together!
Cheers
Marcus

The loin is where Back Bacon comes from once cured, and also baby backs which come from uncured pork. The belly is for streaky and spare ribs. If you have a supplier who has bacon ribs grab them there are so few butchers doing their own bacon these days that they are a novelty. Butchers will bone the loin before salting to allow for better penetration of the salt cure. The only local butcher (10 miles or so) who was willing to do bacon ribs only wanted me to buy the whole loin first, which at the time was a bit too much, for what in essence would be a starter for two, or anck for me.

Thanks for that guys, So they are baby backs and they are cured.
I will buy a rack next week and get some maple on them. Certainy best butcher I have found so far, they were processing pigs behind the counter so i guess you could order whatever cut you like. Most high street butchers I visit seem to a have a small variety of meats they know they can sell quickly.

You seem to have struck lucky, happy eating

they sound great need to find them here is arizona never tried these kind of cuts

thebarbecuemaster wrote:they sound great need to find them here is arizona never tried these kind of cuts

Part of the problem you may find is that most people/site/restaurants I've had dealings with in the USA only look at the Belly of pork as bacon. The loin cuts I've heard of a Canadian bacon, but that has always been the eye of the meat. It may be you'll have to either convince a butcher to do them, or of course try curing it yourself.

Had these yesteray, didn't have any maple syrup so had them with Roadhouse barbecue sauce, they were the saltiest thing I've ever eaten
Maybe next time I should boil them first or something.

Dont boil them , in the UK we traditionally have gammons and other salted pork. Leave them in a container of clean water, let them sit for a few hours, rinse them and put them back into fresh water. That should take out a lot of the salty flavour. If you are in a hurry add some diced potato to the water that will absorb some of the salty flavour.