Pork Spare Ribs

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GabbaDj
BTH

Registered: 04/08/01
Posts: 19,697
Loc: By The Lake

Pork Spare Ribs

#24305454 - 05/08/17 08:36 PM (9 years, 5 months ago)

You have two choices when it comes to pork ribs. Baby Back AKA "back ribs" and Spare ribs which can also be called St Louis Ribs. If they are called St Louis ribs they need to be cut a certain way.

Here I will show you some spare rib basics.

1) This part is called the skirt of the "flap" this meat doesn't go completely through to the other side, it a thin meat and should be peeled off and used on its own. Many ways to cook this, it is delicious..

2) This part is real skirt steak, however this is just the tip of the skirt, the major part of this cut actually stretches a few more ribs up the side, it is great seasoned and grilled on its own.

3) This is the breast bone and it is on all spare ribs, when this is cut off it is a "St Louis style" rib. This can be cut off with just a knife.

The green line is in place to show where you would cut if you would want to make a Spare Rib into a St Louis Style Rib. Which you can do at home and I would suggest doing it sometime, save the thin meat cuts for special meals.

This is the top of the Spare Rib, on top of this would be where Bacon comes from and on top of that is where chicharones come from. AKA the pork belly.

It's summer in these parts... Please post your rib recipes here for me to try.

--------------------
GabbaDj

FAMM.ORG

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General Interest > Culinary Arts, Gardening and Brewing

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