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Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a Pork, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones. Spare ribs (pork) are distinguished from short ribs. Spareribs are typically cooked low and slow, either smoked, grilled, or braised.
Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese cuisine and American Chinese cuisine, in which they are generally called paigu (), and in the cuisine of the Southern United States.
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. 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.
In Canada, a variant of the dish called Thunder Bay bon bons is made by deep frying pork spare ribs.
Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks.
Spareribs are a popular dish in Korean cuisine. They are often grilled or barbecued. They can also be made into a stew or soup.
American butchers prepare two cuts:
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.
Spareribs are a popular dish in Mexican cuisine. They are often cooked in adobo sauce, a chili-based sauce. They can also be made into tacos or burritos.
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