Spare ribs

Spare ribs or side ribs are a variety of pork, beef, or lamb ribs cut from the lower portion of the animal, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. The term comes from Low German ribbesper, the parts of which refer to rib and spear. A chef told that the name could indeed come from the custom of roasting the meat on a spit or spear.

History

Spare ribs as a food item have been cooked and consumed by humans for thousands of years. They are a common staple in various world cuisines. In American cuisine, they are a popular dish in the Southern United States, often associated with styles such as Memphis-style barbecue and Kansas City-style barbecue.

Preparation

Spare ribs can be cooked in a variety of ways including smoking, grilling, or baking, and are often served with a sauce. They can be cooked in a variety of sauces, including a traditional barbecue sauce, sweet and sour sauce, or a hoisin sauce. The cooking process often involves long, slow cooking times to make the meat tender.

Varieties

Different regions and cultures use different methods and ingredients to prepare spare ribs. In American cuisine, the ribs are often dry-rubbed with spices before being smoked for several hours. In Chinese cuisine, spare ribs are often marinated in a mixture of soy sauce, rice wine, and spices before being steamed or braised. In Korean cuisine, spare ribs known as galbi are marinated in a sauce made from soy sauce, garlic, and sugar before being grilled.

See also

• Baby back ribs
• Country-style ribs
• Rib tips
• St. Louis-style barbecue