Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from

short ribs Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanke ...

, which are beef. Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...

and

American Chinese cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those ...

, in which they are generally called ''paigu'' (), and in the cuisine of the Southern United States.

Preparation

Chinese spare ribs Basted spare ribs on an outdoor grill

Chinese

In Chinese cuisine, pork spare ribs are generally first cut into sections, which then may be fried, steamed, or

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

. In the

Cantonese cuisine Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Maca ...

of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of '' siu mei'', or Cantonese roasted meat dishes. In

, pork spare ribs are generally cooked in '' char siu'' style, and often feature as a part of the appetizer dish called

pu pu platter A pu pu platter is a tray of American Chinese or Hawaiian food consisting of an assortment of small meat and seafood appetizers. The ''Thrillist'' called the pu-pu platter "an amalgam of Americanized Chinese food, Hawaiian tradition and bar f ...

. Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks.

Southern American

Spare ribs are popular in the

American South The Southern United States (sometimes Dixie, also referred to as the Southern States, the American South, the Southland, or simply the South) is a geographic and cultural region of the United States of America. It is between the Atlantic Ocean ...

. They are generally cooked on a

barbecue grill A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: natura ...

or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill. American butchers prepare two cuts: * ''Pork spare ribs'' are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than

baby back ribs Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then ...

. * ''St. Louis Cut ribs'' are spare ribs in the style of St. Louis-style barbecue, where the sternum bone,

cartilage Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck an ...

and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular. Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.

External links

Beef Glossary - diagram of various beef cuts, including beef spare ribs
{{barbecue Cantonese cuisine American Chinese cuisine Dim sum Cuts of pork Cuts of beef Cuisine of St. Louis Barbecue

Preparation

Chinese

Southern American

See also

External links