Taken from the very top loin section of the pig’s ribcage, baby backs have shorter, curvier bones with plenty of meat on them. Usually, you’ll get a whole rack of babies per serving, leaving behind a rather impressive little boneyard, along with sticky faces and hands. We like these on the sweeter, stickier side, glazed with a rich Maple Bourbon Barbecue Sauce or our Blackberry Chipotle Barbecue Sauce.