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EspañolSPARE RIBS
:''For other meanings please see Spare rib (disambiguation)''.
'Spare ribs' (also called 'spareribs') are a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones.photo There is a covering of meat on top of the bones as well as between them.
In Western countries such as United States or Canada, spare ribs are generally called either "spare ribs" or "boneless spare ribs" (the latter being served after the bones have been removed).
Spare ribs are also popular in Chinese and American Chinese cuisine. When cooked until they are nearly black in color, they are generally called ''paigu'' (Chinese: ; pinyin: páigǔ; Cantonese: paai4 gwat1; literally "row of bones"). When removed from the bone and roasted, or when roasted to a red color, they are called ''char siu'' ().
In Cork, Ireland, spare ribs are boiled and eaten with potatoes and turnips. This dish is called ''bodice'' locally.
In Chinese cuisine, spare ribs are generally first cut into 3-4 inch sections, then may be fried, steamed, or braised.
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, called ''char siu'', is grouped as one of the most common items of ''siu mei'', or Cantonese roasted meat dishes.
Another variety of Chinese spare ribs is roasted until the ribs turn black. This black-roasted version, called ''paigu'' (; pinyin: páigǔ; literally "row of bones"), or ''paai4 gwat1'' in Cantonese, is part of Cantonese dim sum cuisine. The two most common is the standard paigu dish, and a paigu with white rice dish.
In American Chinese cuisine, spare ribs are generally cooked in ''char siu'' style, and often feature as a part of the appetizer dish called pu pu platter.
Spare ribs are also popular in some regional cuisines of the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a thick sauce. St. Louis style ribs are trimmed and have the brisket bone removed, while Kansas City-style ribs are trimmed even further, and have the hard bone removed.
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
★ Basic description of spare ribs
★ Pork ribs
★ Soki
★ Char siu
★ Pu pu platter
★ Short ribs
A bowl of bamboo steamed ''paigu''. Chinese spare ribs traditionally eaten as a dim sum dish
'Spare ribs' (also called 'spareribs') are a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones.photo There is a covering of meat on top of the bones as well as between them.
| Contents |
| Terminology |
| Preparation |
| In Chinese and American Chinese cuisines |
| In American cuisine |
| Consumption |
| External links |
| See also |
Terminology
In Western countries such as United States or Canada, spare ribs are generally called either "spare ribs" or "boneless spare ribs" (the latter being served after the bones have been removed).
Spare ribs are also popular in Chinese and American Chinese cuisine. When cooked until they are nearly black in color, they are generally called ''paigu'' (Chinese: ; pinyin: páigǔ; Cantonese: paai4 gwat1; literally "row of bones"). When removed from the bone and roasted, or when roasted to a red color, they are called ''char siu'' ().
In Cork, Ireland, spare ribs are boiled and eaten with potatoes and turnips. This dish is called ''bodice'' locally.
Preparation
In Chinese and American Chinese cuisines
The westernized version of Chinese spare ribs is
actually a Cantonese dish called ''char siu''
actually a Cantonese dish called ''char siu''
In Chinese cuisine, spare ribs are generally first cut into 3-4 inch sections, then may be fried, steamed, or braised.
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, called ''char siu'', is grouped as one of the most common items of ''siu mei'', or Cantonese roasted meat dishes.
Another variety of Chinese spare ribs is roasted until the ribs turn black. This black-roasted version, called ''paigu'' (; pinyin: páigǔ; literally "row of bones"), or ''paai4 gwat1'' in Cantonese, is part of Cantonese dim sum cuisine. The two most common is the standard paigu dish, and a paigu with white rice dish.
In American Chinese cuisine, spare ribs are generally cooked in ''char siu'' style, and often feature as a part of the appetizer dish called pu pu platter.
In American cuisine
Spare ribs are also popular in some regional cuisines of the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a thick sauce. St. Louis style ribs are trimmed and have the brisket bone removed, while Kansas City-style ribs are trimmed even further, and have the hard bone removed.
Consumption
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
External links
★ Basic description of spare ribs
See also
★ Pork ribs
★ Soki
★ Char siu
★ Pu pu platter
★ Short ribs
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