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Pork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat
It's slightly more tender than breast meat and cooks quickly
then rested and sliced thin across the grain
tender muscle that runs along the pig's backbone
Slow barbecuing or smoking renders the fat and connective tissue to create tender
Rib Softbones 1kg Tender Pork spare ribs are cutRib softbones are cartilage rich pieces trimmed from ribs. When simmered or braised for long periods they become tender and gelatinous, adding body to soups and stews.
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