Pork Spare Ribs

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Spare ribs underlie the front portion of the Pork Belly cut. The photo specimen is cut lengthwise "Santa Barbara style". The upper section, if sold separately, would be "Saint Louis Ribs". Be aware, if using English recipes, that in the UK "Spare Ribs" is a cut from the top of the shoulder and actually contains no ribs (see British Chart)

Buying:

Spare ribs can be had, at widely varying prices, in practically any market that sells meat - except kosher and hilal butcher shops. It doesn't seem to make a lot of difference whether the ribs are "fresh" or "previously frozen".

Prep:

for most recipes you will want to separate the ribs and more often than not cut them to specific lengths. For both these tasks by far the easiest method is to use a razor sharp Chinese cleaver knife and a soft faced mallet with which to drive it through bone and cartilage.

Cooking:

Spare ribs are cooked just about any way you can cook meat, everything from simmered in soup to roasted on the grill.

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