Spare ribs

Spare ribs (also called spareribs) are a variety of pork ribs and beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, 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 as well as between them.

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Terminology

Etymologists find the term came from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), whose parts refer, in order, to rib and spit.[1]

Preparation

In Chinese and American Chinese cuisines

In Southern American cuisine

Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. American butchers prepare two cuts:

Consumption

Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

See also

References

  1. ^ "spareribs", Merriam-Webster Online dictionary

External links