Spare ribs

Spare ribs (also side ribs or spareribs) are a variety of pork ribs cooked and eaten in various cuisines around the world. They are cut from the lower portion of the pig 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 and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.

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.

Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. American butchers prepare two cuts:

Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

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