History of Baby Back Ribs
Baby back ribs are defined on Webster as “meaty pork ribs cut from the lower back rib section.” But to uncover the history of baby back ribs, we need to dig into the origins of barbecue in the US. Many say the term barbecue came from the Spanish, who used the word “barbacoa” to identify the Caribbean natives’ way of slow-cooking meat over wood.
This method of cooking spread to the American South by the 19th century wherein pork was often used due to the prevalence of pigs in the region. And since barbecue allowed for a large amount of food to be cooked at once, it became the cuisine of choice for big neighborhood and community gatherings.
Nowadays, we categorize barbecue styles into four main buckets:
Memphis, TN: Known for pulled pork and a sweet, tomato-based bbq sauce.
North Carolina: Known for using a vinegar-based sauce and smoking an entire pig.
Kansas City: Known for dry rubs and a love of ribs.
Texas: Known for barbecuing beef (such as brisket), as well as pulled pork.
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