Loves ribs

Author: Liang Qiongbai
Publisher:
Publish Date: 2004-01-01
Features:
Small ribs () refer to the ribs near the belly in the pig's abdomen. Above them are the rib ribs and trotter ribs. The meat layer of small ribs is relatively thick and contains white cartilage. Trotter ribs are the part connecting the abdomen to the spine. Below them is pork belly. The sliced trotter ribs can be up to 30 cm long and are cut in a triangular, diagonal shape.
Large ribs () are the part where the tenderloin connects to the spine, also known as meat ribs. They are often used for deep-frying, with the main component being meat slices but still including ribs. In addition to increasing the weight to make the meat slices appear larger, deep-frying also enhances the unique aroma of the large bones, which is a characteristic of fried meat ribs.
Rib ribs () are flat ribs from the chest cavity. The meat layer is thin, the meat is relatively lean, and the texture is tender. However, because one side is connected to the spine, the bones are relatively thick.
Tail keel bone () is the bone connecting the spine to the tail. The texture is coarse, the meat layer is thin, and there is no fat, making it an economical choice for soup.
Spine bone () refers to the spine bone of the pig, with an equal proportion of meat and bone. The meat is tender and not greasy. However, due to its irregular shape, even when cut into small pieces, it is not suitable for cooking, so it is mostly used for making soup.