Beef back ribs are a flavorful, economical cut of meat taken from the area near the spine, the same section as a prime rib roast or ribeye steaks. They are typically less meaty than short ribs, with most of the meat located between the bones, and are best cooked using low-and-slow methods to ensure tenderness. 

Characteristics

Source: The bones that remain after a butcher has removed the ribeye primal to create boneless steaks or roasts.

Meat Distribution: The meat is primarily the intercostal muscle found between the bones, rather than a thick layer on top.

Flavor: Despite having less meat, the remaining meat is highly marbled and rich in concentrated beef flavor, similar to ribeye.