Pork Loin, Back Ribs

The back ribs shall consist of at least 8 ribs and related intercostal meat from a bone in pork loin. The back ribs section shall be intact, and the bodies of the thoracic vertebrae shall be removed except that small portions of the vertebrae may remain between the ribs ends. When specified, the “skin” (peritoneum) shall be removed from the inside surface of the ribs and intercostal meat.