There are many kinds of ribs, from the ribs in the chest of pigs to the waist near the spine. 1. When selecting spareribs, pay attention to the meat color from pink to red. If it is dark red or gray, it is not fresh.

2. You can smell the meat first to see if there is any odor. If it stinks, the meat will go bad.

3. If the meat decays like water, it means that the elasticity of the meat has been destroyed.

If you have confirmed that it is done, please ask the pork shop to help you chop up the ribs first. 1, the ribs bought home had better be cooked in half an hour. If necessary, it can be put into the refrigerator or freezer for refrigeration.

2. Spare ribs can also be wrapped in fresh-keeping bags or plastic bags and put into the freezer. You can put it in the refrigerator on the day of cooking or the day before yesterday.

3, ribs must be thawed before cooking, it is best to put them in a bag and put them under thin running water, so that they can be thawed slowly; Remember, you can't put the ribs directly into the water, lest the meat lose its elasticity after touching the water.

4. Clean the ribs when cooking, especially don't soak them in water first, otherwise the meat will become inelastic.