Technically, from a butcher's perspective, is there a difference between the cut of ribs labeled "Baby Back" vs simply "Back" ribs?
This past weekend at the grocery, I picked up a package of ribs with a size appearance of baby backs, saw the words "pork" and "back" and that's what I came home with.
It wasn't until the next day as we were eating that I noticed how meaty these ribs were...... much more than any baby backs I'd ever had in the past. The rack was also very uniform in size from one end to the other. After dinner, still pondering the meatiness, I found the cyrovac wrap, and it simply read "pork back ribs". Googling has given me no answers. Did I just get some very meaty baby backs or are back ribs a whole different cut?