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).
Hereâs a handy reference list describing rib types and butcherâs cuts: 1  Baby Back Ribs are sourced from the upper and lower (back) area of the spine and ribs. 2  Spare Ribs are taken from the belly area and are generally less meaty than baby back ribs. 3  Boneless Ribs are sourced from the shoulder-area of the hog.