Spare ribs (also side ribs or spareribs) are a variety of pork ribs or 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.
The term comes from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib and spit.
* Pork spare ribs are also popular in Chinese and American Chinese cuisine; they are generally called paigu. Cantonese: paigwat; literally “row of bones”).
* In County Cork, Ireland, pork or beef spare ribs are boiled…
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