A rack of pork refers to a specific cut of meat from a pig. More specifically, a rack of pork is cut from the pork loin, which runs down the back and side of the pig between the shoulder and leg. The pork loin contains a T-shaped bone called the rib cage or backbone. When the loin is cut into individual ribs with meat between each one, it is called a rack of pork.
Types of Pork Rack Cuts
There are a few different ways that a pork loin can be cut into a rack:
- Baby back ribs – These ribs come from the top of the ribcage near the spine. They have the most tender meat and are considered the most desirable rack cut.
- Spare ribs – Spare ribs are cut from the belly or side of the pig. They contain more fat and cartilage than baby back ribs.
- Country-style ribs – These ribs come from the upper side of the ribcage close to the pork shoulder. They contain pieces of the pork loin as well as rib bone.
- Back ribs/Kansas City-style ribs – Back ribs come from the loin close to the spine but below where baby back ribs are cut. They are meatier and larger.
Cooking Methods for Pork Racks
There are many ways that racks of pork can be prepared:
- Grilling – This high-heat cooking method helps render fat and add flavor from charring. Ribs are often basted with barbecue sauce while grilling.
- Smoking – Smoking racks of pork “low and slow” breaks down connective tissue. Flavor compounds from wood smoke also permeate the meat.
- Braising – Braising racks in liquid helps tenderize the meat. The rack is browned first to develop flavor.
- Roasting – Roasting in the oven at a high temperature crisps and caramelizes the exterior.
- Broiling – Quick broiling also browns and crisps the surface while cooking the inside.
Popular Pork Rack Dishes
Some classic recipes that use a rack of pork include:
- Baby back ribs – These are often rubbed with a spice blend, smoked, and sauced. They can also be grilled.
- Rib roast – A rack is roasted in the oven as a centerpiece dish. The bones help the meat cook evenly.
- Country-style ribs – They can be braised until fall-off-the-bone tender or smoked like regular ribs.
- Crown roast – Racks are arranged into a crown shape, stuffed, and roasted.
- Rack of lamb – Lamb racks can be prepared similar to pork.
Nutrition Facts for Pork Racks
The nutrition of a pork rack depends on the cut, whether there is bones or not, and how it is prepared:
- Lean cuts like a boneless loin roast are lower in fat and calories than ribs.
- Leaving bones in increases the calcium content.
- Smoking, grilling, roasting, and broiling have lower fat than braising or cooking in sauce.
In general, a 3 ounce serving of boneless grilled pork loin provides:
- Calories: 180
- Protein: 24g
- Fat: 8g
While a 3 ounce serving of baby back ribs (bone-in, smoked) provides:
- Calories: 235
- Protein: 17g
- Fat: 18g
Buying and Storing Pork Racks
When purchasing a rack of pork:
- Look for meat that is pink to red in color without spots or dry areas.
- Check that the bones are not cracked or broken.
- For ribs, choose racks that are meaty and have a decent amount of fat.
- Let the butcher know if you want the chine bone removed.
To store:
- Refrigerate uncooked racks for 3-4 days.
- Freeze for 2-6 months – wrap tightly in plastic wrap then foil or freezer bag.
- Store cooked ribs for 3-4 days refrigerated.
Conclusion
A rack of pork refers to ribs cut from the pork loin with meat between each rib bone. Baby back ribs are the most popular, but spare ribs, country-style, and back ribs are other options. Racks can be prepared by smoking, grilling, braising, roasting and more. They provide protein, fat, and calcium from the bones when eaten. Look for fresh, high-quality racks and store properly before cooking. Racks allow for delicious portions of seasoned and sauced pork.