PORK SPARE RIBS
Our feuding chef and butcher give each other another good ribbing.
Versatile and relatively simple to cook, pork spare ribs are best prepared using a low and slow method, meaning that roasting, braising and smoking are all on the cards. This cut of meat is taken from the bottom of the rib cage and breastbone, with bone accounting for around half of the weight. The name ‘spare rib’ originates from the German ‘ ribbesper’, a term used in the 16th century to describe the cooking method of the rib meat on a spear or spit. When buying, look for pinkish-red meat with good marbling – a higher fat content makes for a more tender rib.