Pork ribs
Pork ribs are a cut of pork, popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Etymology[edit | edit source]
The term "rib" is derived from Old English ribb, which is related to the Old High German rip(p)a and the Old Norse rif, all of which mean "rib". The term "pork" comes from the Middle English pork, which is derived from the Old French porc, meaning "pig".
Types of Pork Ribs[edit | edit source]
There are several different types of pork ribs, including:
- Spare ribs: Also known as side ribs, these are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat, but also have a higher amount of fat which can make the ribs more tender than back ribs.
- Baby back ribs: Also known as loin ribs, back ribs, or Canadian back ribs, these are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs.
- St. Louis style ribs: These are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed. The shape is almost rectangular.
- Rib tips: These are short, meaty sections of rib taken from the lower end of the spare ribs, and are a byproduct of St. Louis style ribs.
Cooking Methods[edit | edit source]
Pork ribs can be cooked using a variety of methods, including:
- Smoking: This method involves cooking the ribs slowly over low heat in a smoker.
- Grilling: This method involves cooking the ribs over an open flame, which can give them a charred flavor.
- Baking: This method involves cooking the ribs in an oven, often with a sauce.
- Barbecue: This method involves cooking the ribs over a grill or open flame, often with a sauce.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
