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Spare ribs (alsoside ribs orspareribs) are a variety ofribs cut from the lower portion of apig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones.[1] Spare ribs (pork) are distinguished fromshort ribs. Spareribs are typically cooked low and slow, either smoked, grilled, or braised.
Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular inChinese andAmerican Chinese cuisine, in which they are generally calledpaigu (Chinese:排骨;pinyin:páigǔ;Cantonese Yale:pàaih gwāt;lit. 'row of bones'), and in thecuisine of the Southern United States.
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, which then may befried,steamed, orbraised.
In theCantonese cuisine 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 ofsiu mei, or Cantonese roasted meat dishes. InAmerican Chinese cuisine, pork spare ribs are generally cooked inchar siu style, and often feature as a part of the appetizer dish calledpu pu platter.
In Canada, a variant of the dish calledThunder Bay bon bons is made by deep frying pork spare ribs.[2]
Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks.
Spareribs are a popular dish in Korean cuisine. They are often grilled or barbecued. They can also be made into a stew or soup.
Spare ribs are popular in theAmerican South. They are generally cooked on abarbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. The combination of an infamously fickle meat, very narrow target temperature window, delicate spice balancing, and long cooking times have earned spare ribs the reputation of a notoriously difficult dish to prepare properly. 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:
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.
Spareribs are a popular dish in Mexican cuisine. They are often cooked in adobo sauce, a chili-based sauce. They can also be made into tacos or burritos.
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