A pig has two ribs, one 14 ribs, which can be divided into front row, middle row and back row. The front row is four ribs near the pig's neck and front legs, and it also contains wishbones. The bones are flat. The size of the ribs is shorter than that of the middle row and the back row, which belongs to the part with more bones and less meat. The bones in the front row are relatively the hardest, so the meat in the front row is older than the meat in the back row, with poor taste and easy to paste when cooked.
The middle row, also called "straight row", is the best position in the ribs. The bones are long and fleshy, and there are no other miscellaneous bones. The cooked food is not only delicious, but also the most interesting. At the same time, the middle row is also the most expensive and difficult to buy.
Because the back ribs are close to the hips, the meat is more compact and chewy. Generally, there is more lean meat and less fat. Because the back row contains cartilage and the meat is tender, it is suitable for steamed ribs, braised ribs and roasted ribs.
Tips for choosing spareribs
1, look at the color
The color of fresh ribs is not bright red, but dark red. After the meat is slaughtered, the color will naturally darken after 4 hours, but it takes more than 4 hours from slaughter, transportation to sale, so the normal color should be dark red. Too bright red indicates abnormality.
Step 2 touch your hand
Fresh ribs feel delicate and moist, but they don't stick to your hands. If they feel sticky, it means that the ribs have been placed for a long time. Press the ribs with your fingers. If you press it hard, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the ribs with your hands. The surface is slightly dry or wet and does not stick to hands.
Step 3 smell it
Fresh ribs smell slightly fishy, but they are not pungent. If the ribs have a fishy smell and other smells, they are definitely not fresh. It is best not to buy them.