Back ribs come from the area of the loin closest to the shoulder. They're only called baby because they are shorter in relation to the bigger spareribs, and therefore are more tender and meaty than side ribs. On the grill, in the oven, whole, spared or bubbling away in the slow cooker, this whole, bone-in pork back ribs have what it takes to deliver the flavor. We recommend mixing our Applewood Smoked Salt with our Bad to the Bone Pork Seasoning to create a luxurious wet rub, or prepare them plain with a simple sauce. No matter how you do it, you’ll be hearing compliments all around the table. Just like our beef, Wild Fork wet-ages pork for a minimum of 8 days. Aging pork improves the tenderness and flavor of the product, guaranteeing a consistent quality in each and every cut.