How to Cut Pork Spare Ribs

Spareribs can be served individually or a sections of the rack.

Spareribs have long been a mainstay at barbecues and casual events. Taken from the bottom section of the pig's ribs, directly above the belly, they are more fatty and meaty than baby-back ribs. While the ribs are cooked as a rack, they are usually served individually cut from the slab. However, ribs can be costly when trimmed by your local butcher, and are much more affordable when the cutting is done at home.

Things You'll Need

• One rack roasted spareribs
• Large cutting board
• Sharp knife

Instructions

1. Place the ribs, cartilage side down, on the cutting board with the ribs facing straight away from you, and the wider, larger portion closer. This should place the small cartilage bones away from you.

2. Look where the small cartilage bones end, and the rack begins--this should be where the arc of the extra small bones begins and ends at the top of the ribs. Remove the cartilage arc, which "squares" the ribs in a "St. Louis cut."

3. Turn the rack over to visibly see the ribs. Cut straight down, in between the ribs, to separate them.

4. Take the small cartilage arc and also cut in between the cartilage--these are called 'rib bits', and can be served alongside the spare ribs.

Tips & Warnings

• Cook one and a half pounds of spare ribs per person.

• Always select pork that is pink with white fat. If gray, the meat has turned bad.

References

• BBQ Recipes for Foodies: How to Cut Pork Ribs
• Smoker Cooking: Pork Spare Ribs