Spare ribs are a popular cut of pork with more bone and gristle than meat. They can be grilled, steamed, slow cooked, or served with a dry rub or gravy. Pork ribs are also found in Chinese and Japanese cuisine. Beef ribs are also available and require long, slow cooking.
Ribs are a popular cut of pork, found in several cuisines around the world. The spare ribs are cut from the end of the baby’s back ribs, just above the belly of the pig. There is more bone and gristle than meat in the typical rack of spare ribs and it is more common for the ribs to be eaten individually by hand. Pork ribs are often grilled, steamed, slow cooked, or served with a dry rub or gravy.
The rib area of a pig is large, offering many different cuts that suit a variety of occasions. In addition to spare ribs, pork loin and flank, they also offer ribs, tips, bacon, roasts and more. Spare ribs contain flavorful meat with lots of marbling and are preferred over short ribs by many cooks and chefs. While the name implies that the ribs are somehow “extra” or “spare”, this is not a true claim.
There are many different ways to prepare and serve pork ribs in American cuisine. Two popular methods are known as “wet” and “dry”. A wet rib is one that is brushed and basted with sauce during the cooking process, while a dry preparation is a seasoning rub that is worked into the meat before barbecuing.
Pork ribs are also found in Chinese and Japanese cuisine. Chinese American cuisine features ribs in pu pu dish, an assortment of Chinese appetizers. In Japanese recipes, they are popularly served in a dish known as soki soba. Soki soba is a soup that includes ribs, soy sauce, sugar and liquor.
Ribs are a tough cut of meat that requires slow cooking over low or indirect heat. Boiling or steaming the ribs before placing them on the grill can both reduce the overall cooking time and tenderize the meat. They can also be placed in liquids and slowly simmered in a technique known as braising.
Although ribs are commonly cut from pork, beef ribs are also available. Like pork ribs, beef ribs are tough and require long, slow cooking at a low temperature. The cut meat closest to the familiar pork chop is called a short rib. Many people believe that beef ribs are fatter and chewier than their pork counterparts, while others say they have more meat and more flavor.
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