- Spare ribs
Spare ribs (also called spareribs) are a variety of
pork ribs, cooked and 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 thepig , 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.Terminology
In Western countries such as
United States orCanada , spare ribs are generally called either "spare ribs" or "boneless spare ribs" (the latter being served after the bones have been removed).Spare ribs are also popular in Chinese and
American Chinese cuisine , they are generally called "paigu" (Chinese: ; pinyin: páigǔ; Cantonese: paai4 gwat1; literally "row of bones"). When removed from the bone and roasted, or when roasted to a red color, they are called "char siu " ().In
County Cork ,Ireland , spare ribs are boiled and eaten withpotato es andturnip s. This dish is called "bodice" locally.Preparation
In Chinese and American Chinese cuisines
In Chinese cuisine, spare ribs are generally first cut into 3-4 inch sections, then may be fried, steamed, or braised.
In the
Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs, called "char siu ", is grouped as one of the most common items of "siu mei ", or Cantonese roasted meat dishes.In
American Chinese cuisine , spare ribs are generally cooked in "char siu" style, and often feature as a part of the appetizer dish calledpu pu platter .In American cuisine
Spare ribs are also popular in some regional cuisines of the
United States . They are generally cooked on abarbecue 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 thebrisket bone removed, while Kansas City-style ribs are trimmed even further, and have the hard bone removed.Consumption
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
ee also
*
Pork ribs
*Soki
*Char siu
*Pu pu platter
*Short ribs External links
* [http://animalscience.unl.edu/meats/id/Porkcuts/Sparribs.htm Basic description of spare ribs]
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