YUM!!! That looks outstanding!
So what's a rib half pork loin?
The whole, bone-in pork loin has two halves; the
Front/Rib half, and the
Back/Sirloin half.
Whichever half I get, I prefer to buy them bone-in, because they are less expensive per lb., and each half has it's own advantages.
Front/Rib half: This half contains the Loin Back Ribs (aka Baby Back Ribs). If left bone in, this would be a pork rib roast.
If you have the butcher cut off the chine bone (the flat bone connected to the rib bones), then you can take that loin home and trim off the ribs, leaving as little or as much meat attached to the ribs as you like. This then gives you both a section of boneless pork loin, and the baby Back Ribs.
Because of it's much lower price, this is the only way I buy Baby Back Ribs! Back/Sirloin half: This half, being closer to the belly, is supposedly a little more tender and has a T-shaped bone (think T-bones & Porterhouse), and on one side of that bone is the pork tenderloin! What I like to do with this half is to simply take it home and trim the meat off both sides of the bone, leaving me with a section of boneless pork loin and the tenderloin.
Hope this helps!
Cliff
