Spare ribs / 排骨


Spare ribs (also called spareribs) are a variety of pork ribs and beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.

[edit] Terminology

The origin of the term "spare ribs" is not known although several folk definitions exist.
Pork spare ribs are also popular in Chinese and American Chinese cuisine, they are generally called paigu (Chinese: 排骨; pinyin: páigǔ; Cantonese: paai4 gwat1; literally "row of bones"). When removed from the bone and roasted, or when roasted after marinating in a red coloured stock, they are called char siu (叉燒).
In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.
[edit] Preparation

[edit] In Chinese and American Chinese cuisines

The westernized version of Chinese spare ribs is actually prepared in a manner more common to a Cantonese dish called char siu
In Chinese cuisine, pork 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.
In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

[edit] Consumption

Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

[edit] See also

Pork ribs
Soki
Char siu
Pu pu platter
Short ribs
Prime ribs

--------------------

http://en.wikipedia.org/wiki/Spare_ribs