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).
I put this together because there has been discussion on cooking 1 hour ribs. Most people cant tell one type of Pork rib from the other. Spare Ribs - are cut from the front chest area (belly)) and are meaty, rich in fat & full of flavor. They are not as tender as loin back ribs but can be cooked to tender perfection.