We were talking about discontinuing the ribs . . Dixon said she eats ribs about four times a week. I eat them like twice a week. I've never bought the Danish or European ribs. Over the last 10 years or so, many Philadelphians have fallen in love with Danish baby back ribs.
Baby backs are about four inches long and come from the part of the rib nearest the spine.
Regular spare ribs are larger and come from the rib tips. Some say Danish baby backs are tastier than the slightly larger domestic baby backs. But Rich Blackman, owner of the Rib Ranch Restaurants at Castor and Aramingo avenues and in Lindenwold, N.J., disagrees. But, that could change. Staff writers April Adamson and Ramona Smith contributed to this report.