Difference:
1, different in nature: ribs are small ribs, that is, chest ribs, including those of pigs, cattle, sheep and other animals. Spareribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health.
2, the location is different: ribs are a kind of ribs, taken from animal back meat. Pork chops are ribs in the abdominal cavity near the belly of pigs.
3, different cooking methods: the most suitable way to eat small rows is steaming, stewing, frying or baking, usually chopped into small pieces when cooking. The tender ribs in the middle section are most suitable for roasting, and the thicker meat layer is more suitable for steaming, frying or stewing.
Extended data:
Precautions:
1, should be used with caution for people with damp-heat and turbid phlegm, and should not eat more for those with obesity and hyperlipidemia.
2, ribs for the crowd: suitable for people with blood deficiency and yin deficiency.
3. Taboo of ribs: ribs should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.
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