Beef ribs (also ribs or spareribs ) are various pork ribs cooked and eaten in different cuisines around the world. They are cut from the bottom of the pigs especially the belly and chest bones, behind the shoulders, and include 11 to 13 long bones. There was a bone cover on the bones and also between them. The ribs (pigs) are distinguished from a short rib, namely beef.
Video Spare ribs
Terminology
The term is derived from Low German ribbesper (referring to picked pork ribs, cooked on spit), referring sections, in order, to ribs and spit.
- Swine pig ribs are also popular in Chinese and American Chinese dishes; they are generally called paigu (Chinese: ?? ; pinyin: pÃÆ'¡ig ? , Cantonese: paigwat , literally "rows of bones").
- In County Cork, Ireland, pork ribs or beef are boiled and eaten with potatoes and radishes. This dish is called corset locally.
Maps Spare ribs
Getting started
In Chinese cuisine
- In Chinese cooking, pork pork ribs are generally first cut into 7-to-10 centimeters (3 to 4 inches), then can be fried, steamed, or boiled.
- In southern Cantonese cooking, ribs are generally red and baked with sweet and savory sauce. These ribs are classified as one of the most common items of siu mei , or Cantonese beef dishes.
- In American Chinese cuisine, pork pork ribs are generally cooked in the style of char siu , and are often displayed as part of an appetizer called pu pu plate.
In South American cuisine
Ribs also became popular in South America. They are generally cooked on a grill or over open fire, and served as a plate (bone and all) with sauce. The American cutter prepares two pieces:
- Pork ribs are taken from the side of the stomach of the hip rib over the bones of the chest (the bones of the chest) and below the back rib that extends about 6 "down from the spine. from curved ribs and contain more bones than meat. There is also a little fat that can make the ribs softer than the baby's ribs.
- St. Louis Cut ribs are ribs where sternum, cartilage, and surrounding meats known as ribs have been removed. St Louis Cut ribbed shelf is almost rectangular.
- Beef ribs are taken from the side of the cow's ribs on the sternum (chest bones). Beef ribs tend to be longer, wider, and sometimes more curved than their pork, and are cut from the main rib, whose thick ribs become ribeye steak, and the tip of the ribs is cut and short ribs.
Consumption
Rib meat is usually consumed individually by hand, with little meat attached to the bone that is bitten by the eater.
See also
References
External links
- Glossary of Beef Terms - diagrams of various pieces of beef, including beef ribs
Source of the article : Wikipedia
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