142:) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."
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are sometimes prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Loin back ribs do not always have this removed. When not removed, they look rounded and
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are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue
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are flat, circular-shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of
273:
as pork cut number 424, the pork loin riblet, is the transverse processes of the lumbar vertebrae and any accompanying lean meat that is left after the loin and tenderloin are removed. These riblets, number 424, must include at least four transverse processes from the lumbar spine but no more than
338:(or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 feet (61 cm) long and 6 inches (15 cm) thick. They are sold whole or in sections.
175:, also called "spareribs" or "side ribs," are taken from the belly side of the rib cage, below the section of back ribs, and above the sternum (breast bone). Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs. The term
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sells these as riblets. What
Applebee's sells is found just past the ribs near the backbone, just underneath the tenderloin. This cut of meat has no bones but instead has "buttons" of cartilaginous material with meat attached.
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are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the rib structure is provided by dense costal
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are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones but instead contain parts of the shoulder blade (scapula).
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a rounded appearance. This piece is sometimes removed to provide the meat with a more uniform appearance and make it easier to eat, and the remaining spare ribs are referred to as
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two rib bones. Riblets used to be thrown out by butchers but have become popular due to their excellent flavor and lower cost.
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501:. North American Meat Processors Association (New ed., ed.). Hoboken, N.J.: John Wiley. 2007.
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or chops that include a back rib bone and the loin meat attached. They are lean and tender.
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are trimmed less closely than the St. Louis style ribs and have the hard bone removed.
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are often referred to as baby back ribs. Riblets, as defined by the
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The Meat buyer's guide: beef, lamb, veal, pork, and poultry
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have a high proportion of cartilage. The rib tips give the
30:"Riblets" redirects here. For the aerodynamic device, see
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208:(or St. Louis cut spare ribs) have had the sternum bone,
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Rib tips (or brisket) are found at the bottom of the
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1352:List of individual pigs
1209:Fair, then Partly Piggy
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1357:List of fictional pigs
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293:by the sternum. The
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87:– and then served.
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1791:Galinha à africana
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1181:The Sheep-Pig
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1077:Pigs in Space
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573:on 2011-08-14
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478:
477:Eater Chicago
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279:feather bones
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19:
2145:Cuts of pork
2121:
2109:
2097:
2078:
2066:Churrascaria
1965:Suckling pig
1917:
1658:Pit barbecue
1318:
1311:
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1144:
1137:
1130:
1101:
927:
834:Chitterlings
710:
702:
679:Artiodactyla
586:
575:. Retrieved
571:the original
561:
549:. Retrieved
539:
497:
491:
480:. Retrieved
476:
466:
455:
444:
425:Rack of lamb
368:
351:
341:
335:
329:
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288:
278:
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265:
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230:
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215:
202:
176:
172:
139:
135:
131:
130:
94:
69:domestic pig
48:
47:
2003:Big Pig Jig
1950:Shish taouk
1945:Shish kebab
1886:Pulled pork
1866:Pig pickin'
1836:Kofte kebab
1806:Jujeh kabab
1751:Cha siu bao
1706:Arrosticini
1618:Charbroiler
1596:and related
1573:Santa Maria
1553:Kansas City
1504:Shisa nyama
1484:Mixed grill
1268:Porco Rosso
1254:Preston Pig
1146:Bad Piggies
1103:Animal Farm
883:Boston butt
551:October 16,
410:Ribs (food)
402:Food portal
352:Rib patties
346:pork steaks
323:Button ribs
55:popular in
53:cut of pork
27:Cut of pork
2139:Categories
1923:Spare ribs
1911:Short ribs
1811:Kabab barg
1781:Fatányéros
1746:Burnt ends
1741:Bull roast
1701:Anticuchos
1672:Smoke ring
1535:variations
1320:Wibbly Pig
1313:Huxley Pig
1279:Spider pig
1274:Spider-Ham
1071:Miss Piggy
1048:In culture
960:Other uses
943:Pork steak
933:Spare ribs
923:Tenderloin
903:Pork belly
878:Back bacon
695:Subfamily
577:2009-11-24
482:2023-07-27
436:References
430:Pork belly
360:McDonald's
299:spare ribs
291:spare ribs
283:Applebee's
197:Low German
177:spare ribs
173:Spare ribs
167:Spare ribs
155:Spare ribs
2190:Soul food
1994:Societies
1881:Provoleta
1876:Pinchitos
1871:Pig roast
1856:Mućkalica
1831:Khorovats
1761:Churrasco
1731:Brochette
1682:Foods and
1663:Shichirin
1578:St. Louis
1494:Schwenker
1459:Churrasco
1326:Zhu Bajie
1234:TV series
1195:Super Pig
1188:Peppa Pig
1109:Old Major
1085:Porky Pig
1033:Razorback
1016:Wild boar
985:Truffling
980:Wrestling
938:Pork rind
913:Pork jowl
908:Pork chop
844:Slaughter
814:Capocollo
787:Swineherd
772:Hog oiler
683:Suborder
612:Pork ribs
525:cite book
415:Beef ribs
380:juleribbe
342:Rib chops
336:Rib roast
235:cartilage
210:cartilage
192:rippspeer
157:cut into
146:Spareribs
140:loin ribs
136:back ribs
132:Back ribs
119:Back ribs
113:cornbread
49:Pork ribs
2099:Category
1985:Yakitori
1960:Souvlaki
1940:Shashlik
1896:Red slaw
1891:Ražnjići
1861:Neobiani
1826:Khorkhog
1816:Kai yang
1786:Frigărui
1776:Espetada
1766:Cocoloși
1643:Grilling
1638:Gridiron
1533:Regional
1514:Yakiniku
1454:Char siu
1449:Barbacoa
1428:Barbecue
1362:Piganino
1336:Pig City
1223:Kazoops!
1124:Squealer
1119:Snowball
1114:Napoleon
1021:Heraldry
893:Ham hock
849:Suckling
809:Bondiola
792:Feedback
732:Breeding
723:Domestic
709:Species
673:Mammalia
667:Chordata
661:Animalia
659:Kingdom
517:61461939
388:See also
295:rib tips
231:Rib tips
226:Rib tips
85:barbecue
77:grilling
42:Balinese
2111:Commons
1980:Tsukune
1955:Sosatie
1851:Mixiote
1841:Méchoui
1736:Bulgogi
1668:Smoking
1648:Hibachi
1594:Cookers
1558:Memphis
1548:Chicago
1509:Siu mei
1499:Shaokao
1435:Cooking
1026:Hunting
965:Bladder
888:Fatback
839:Scalder
799:As food
762:Pannage
746:Farming
689:Family
665:Phylum
356:patties
266:Riblets
245:Riblets
186:sparrib
159:riblets
73:smoking
65:ribcage
57:Western
1711:Bakkwa
1684:dishes
1653:Kamado
1613:Buccan
1479:Mangal
1469:Inihaw
1437:styles
1384:
1261:Rasher
1090:Piglet
970:Racing
767:Toilet
701:Genus
697:Suinae
691:Suidae
677:Order
671:Class
515:
505:
179:is an
134:(also
102:pleura
81:baking
51:are a
2047:Misc.
1930:Satay
1821:Kebab
1756:Chuan
1583:Texas
1444:Asado
1345:Other
1008:feral
854:Blood
804:Bacon
738:Shows
685:Suina
420:Galbi
374:ribbe
363:McRib
189:) of
79:, or
67:of a
61:Asian
2059:List
1970:Suya
1918:Pork
1906:Beef
1901:Ribs
1801:Jeok
1796:Isaw
1132:Babe
1006:and
1004:Wild
953:Tail
928:Ribs
918:Loin
872:Cuts
829:Pork
824:Lard
649:Pigs
553:2015
531:link
513:OCLC
503:ISBN
344:are
219:ribs
206:ribs
195:, a
97:ribs
59:and
975:War
948:Ear
819:Ham
757:Sty
704:Sus
377:or
138:or
2141::
527:}}
523:{{
511:.
475:.
358:.
305:.
241:.
75:,
1674:)
1670:(
1420:e
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1075:"
641:e
634:t
627:v
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555:.
533:)
519:.
485:.
100:(
34:.
20:)
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