Spare ribs

Spare ribs are a highly popular type of pork rib, featured prominently in many cuisines worldwide. They're cut from the pig's lower section—specifically the belly and breastbone area, located behind the shoulder. Each rack typically includes 11 to 13 long bones, with juicy meat covering and nestled between them. It's important to note that spare ribs differ from beef short ribs.

In Chinese and American Chinese cooking, spare ribs, known as "paigu" are a staple. In County Cork, Ireland, they are boiled and served with potatoes and turnips, in a dish fondly referred to as "bodice."

In Chinese cuisine, pork spare ribs can be cut into sections and prepared in various ways, including frying, steaming, or braising. Cantonese cuisine often features red spare ribs roasted in a sweet and savory sauce, a popular item in "siu mei." In American Chinese restaurants, spare ribs are commonly cooked "char siu" style and form a key component of dishes like pu pu platters.

In the American South, spare ribs are often barbecued or cooked over an open flame, usually served as a slab with a tangy sauce. American butchers offer two main cuts: traditional pork spare ribs, which come from the belly side of the pig’s rib cage, and St. Louis Cut ribs, where the sternum bone and surrounding meat are removed for a more uniform shape. In contrast, beef short ribs come from the cattle's rib cage and differ significantly in size and shape from their pork counterparts.

Eating spare ribs typically involves a hands-on experience. Diners gnaw the small, flavorful bits of meat right off the bone, creating a deliciously messy yet satisfying meal.