pork side = pork belly   This is where the spareribs come from.  Other meat from this section is usually cured as bacon and salt pork.

Cuts:

pork spareribs = pork spare ribs   Notes:  These aren't as meaty as country-style ribs or back ribs, but they're popular at barbecues since they're easy to eat with your fingers.  Allow 4/5 pound per person.  St. Louis style ribs are spareribs that have been trimmed of the brisket bone.   Substitutes:  pork country-style ribs (meatier and fattier) OR pork back ribs (thinner and leaner)

Copyright © 1996-2005  Lori Alden