My task, as your principal instructor in pathology, will be to teach you (1) the common ways the body fails, (2) the common ways the body responds to injury, (3) the common diseases, and (4) how to reason about disease. Pathology's contribution to your grade-point average and licensure exam score is important.
Loin Back Ribs: This is the popular cut that is from the part of the ribs towards the piggyâs back (the top of the rib cage closest the loin of the pig). Baby Back Ribs: Baby Back Ribs are just loin back ribs that are from smaller market weight hogs, rather than sows. I have heard some suggest that only slabs less than 1 3/4 lbs are baby backs. Whatevs. Spare Ribs: Spare ribs are closer to the belly (mmm, pork belly).
Also called baby back ribs, loin ribs, back ribs, loin back ribs or Canadian back ribs. This cut of rib comes from the blade and center section of the pork loin. The nick name, baby backs is derived because the rib is shorter than the next section of ribs, the spare ribs. The loin back rib is meatier than the other cuts, with meat between the bones, or âfinger meatâ, as well as on top of the bones.