Spare ribs, also referred to as side ribs or spareribs, are a specific cut of pork ribs taken from the lower portion of the pig. Specifically, they originate from the belly and breastbone area, located behind the shoulder. This cut of ribs includes 11 to 13 long bones, which are covered by a layer of meat and fat. It's important to distinguish spare ribs from short ribs, which are a cut of beef, not pork.
Understanding Spare Ribs
Key Characteristics
- Location: Cut from the belly and breastbone, behind the shoulder of a pig.
- Bone Count: Comprises 11 to 13 long bones.
- Meat & Fat: Features a generous covering of meat and fat.
- Distinction: Pork spare ribs are different from beef short ribs.
Comparison to other cuts
| Feature | Spare Ribs | Short Ribs |
|---|---|---|
| Animal | Pig | Beef |
| Location | Lower belly & breastbone | Short plate & chuck |
| Bone Count | 11 to 13 | 3 to 5 |
| Meat & Fat | Good amount of meat & fat | Good amount of meat & fat |
Cooking with Spare Ribs
Spare ribs are popular for grilling, smoking, or braising due to their rich flavor and tenderness when cooked properly. The fat content helps keep them moist during cooking.
