Pork loin ribs are from the highest part of the pigs back, and are directly connected to the backbone of the animal. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. Requires slow cooking, using either moist heat, as in a slow-cooker or dry heat, as in a smoker or on the grill. The reason is that the ribs have large amounts of cartilage and connective tissue in, around, and between them, which requires time and low heat to become tender and juicy.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C