Beef spare ribs

This article does not cite any sources. There is a covering of meat on top of the bones and beef spare ribs between them. Pork spare ribs are cooked and eaten in various cuisines around the world.

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 is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks. Spare ribs are popular in the American South. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.

Louis Cut ribs are spare ribs in the style of St. Louis-style barbecue, where the sternum bone, cartilage and the surrounding meat known as the rib tips have been removed. Louis Cut rib racks are almost rectangular. Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater. These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make spare ribs, and they’re shockingly delicious given how simple they are to prepare! Pair with a side of Homemade Cornbread and Coleslaw and you’ve got an incredible meal.