Spare ribs
From Wikipedia, the free encyclopedia
Spare ribs (also called spareribs) are a variety of pork ribs, eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the 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 as well as between them.
[edit] Terminology
In Western countries such as United States or Canada, spare ribs are generally called either "spare ribs" or "boneless spare ribs."
Spare ribs are also popular in Chinese and American Chinese cuisine. When cooked until they are nearly black in color, they are generally called páigǔ (排骨) in Chinese. When removed from the bone and roasted, or when roasted to a red color, they are called chao siu (叉燒).
[edit] Preparation
In Chinese cuisine, they may be fried, steamed or braised. In American Chinese cuisine they are usually a part of the appetizer dish called pu pu platter.
Spare ribs are also popular in some regional cuisines of the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a thick sauce. St. Louis style ribs are trimmed and have the brisket bone removed, while Kansas City style ribs are trimmed even further, and have the hard bone removed.
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
