The back ribs come directly off the rib of the animal. This provides an ample amount of tender, flavorful meat on top of perfectly portioned rib bones. Ribs are ideal for signature rubs and sauces. Ribs can be grilled, smoked, or braised. It is important to cook them slowly in order to allow enough time to melt down the cartilage and connective tissue. We recommend searing each side under high heat for a few minutes, and then finishing under low heat for best results.
Recipes courtesy of Beef for Food Service Professionals