Spareribs

Spareribs

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From
Encyclopedia of Food and Cookery

There are two types of pork spareribs. The first are cut from the belly area, giving meaty slices with layers of fat and lean and some small, cross-cut bones; the second are the rib bones, together with what little meat joins them after outer cuts have been removed.

Beef spareribs, often called short ribs, are cut from the lower end of the set of ribs. They have a fairly high proportion of bone but are quite meaty.

Spareribs may be sold in individual slices or joined in a set. They are good barbecued or grilled (broiled), often served with a spicy American-style or Chinese sauce; the spareribs are usually prebaked or boiled in order to melt off excess fat.

Many people like to eat spareribs with the fingers, so be sure to supply plenty of paper napkins. Ribs can also be baked, and pork spareribs can be braised for wonderful, hearty Middle European dishes with sauerkraut, apples and sometimes potatoes, dumplings, sausages or other meats.

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