Baby Back Ribs
Hi. I'm not sure if there's a definitive answer to this question or not, but here goes. I guess I'm more looking for opinions.
Here's the thing - a local butcher shop has advertised baby back ribs at $1.49 a pound - around here, baby backs typically cost 4 times that. For this sale, though, they're in "10-pound boxes." My husband called them last night, and they said it's in 3-rib pieces. I'm assuming they're frozen - he forgot to ask.
But I have no idea how *many* 3-rib pieces would be in 10 pounds, or even how many 3-rib pieces would be a reasonable serving. It seems like 1 or 2 pieces per person should really suffice, doesn't it? 2 hunks would be like, what, half a rack?
Obviously, I don't have a lot of experience with cooking ribs. :)
Anyway, I'm trying to decide whether I should consider this the deal of the year, and buy a couple of boxes - spring is right around the corner (or so the groundhog said) - it's nearly time to fire up the grill.
Also, I wonder whether the ribs being in pieces would be a bad thing.
Thanks for the information on the Danish ribs - I had no idea. So they'd be more like beef back ribs?
I'll take a look at them and speak with the butcher myself. I've shopped at this shop before, and they frequently offer very good deals on large packages of meat - but this is definitely not something I've ever seen there.
Huh. I'll definitely check that, then - though the ad did specifically refer to them as "baby back ribs."
And regarding the beef ribs - yes, beef ribs are larger than pork, obviously. ;)
A few years back, though, I picked up beef back ribs - saw them as a "manager's special" or something in the supermarket when I stopped for milk - and when I got home, I did some research (including, but not limed to opening the cryovaced package!) and found out "back ribs" were, essentially, the tops of the rib bones left after cutting the boneless ribeye steaks from them. Good meat, what little there was of it. . . and I suspect the "Danish ribs" may be a similar corresponding cut.
It's apparent there is not a lot of affection for Danish Ribs here, but for the price, I would suggest you try them and decide for yourself.. The whole box will cost you less than one slab out for dinner.....speaking of slabs, I suspect the box actually contains three-six slabs, not three rib sections. From a production standpoint, It just doesn't make sense to package that way for retail or wholesale markets. If they were already prepared, I could possibly understand it, but not in raw state.
In the link alkapal provided for (barbecuenews), a poster indicates there was a time when Danish ribs were in vogue......and that's very true. They were also considered the best as well. Arguably, Tony Roma's was regarded as the ones who elevated the BBQ rib industry to the masses back in the 70's. During this period, it was when Danish Ribs were regarded as being the best(Danish Pigs are smaller than their American and Canadian cousins). The meat is/was consider slightly leaner and you could pick up a single rib and clean the meat off in one bite and pull. In the ensuing years, the appetites of North America wanted more bang for their buck and the larger North American pigs became in favor. It should be noted, in restaurants that offered the Danish Ribs, they were usually served two racks per order to make up for their size.
Decades ago, before transportation of imported foods became easier and food products are as readily available as they are today, New Zealand and Australian Lamb were considered the best for their petite size, flavor and taste.... possibly due to their limited availability, or because they were indeed better in the minds of many. Like with the Danish Pigs, the NZ and Australian Lamb is no longer considered the best by many North Americans........times and perceptions change.
Most of the babyback rib racks I buy are between 1.5 and 2 lbs in weight per rack and are usually about 18" in length.
I could understand 6" mini racks if each slab were to be cut into 3 portions, but they could also be remnants of many racks .
I'd ask my butcher to look at an opened case as assertain what exactly they are selling. If you're going to end up with 10lbs of something that you cannot or will not eat, then the cost savings is pretty much a moot point.
Thank you again for the information - and the history lesson! :)
I did some additional searching for "Danish ribs" and found other discussion boards where people were very happy with them.
I will definitely ask for a closer look - I've found the butchers at this shop to be unfailingly friendly and helpful. Unless they're obviously meatless bones, I'll more than likely buy one box - and we shall see.
The only restaurant that I know of today that features Danish Baby Back Ribs on their menu.....is The Carolina Roadhouse in Myrtle Beach. Whenever someone asks me for a recommendation for the area, this is one place I always include and specifically tell them to order the ribs......not once has anyone ever told me I was wrong.