Meat mar­ket


delicious - - CONTENTS -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.