A, ribs for a variety of rows called the general term, ribs including keel. Keel: the whole spine is called keel, the closer to the head of the spine the larger pieces, the closer to the tail of the spine the smaller (Figure 6,7,8,9).

Two, the following is the difference between the names of pork ribs:

1, pork ribs: the part of the pork rib that connects to the spine is hard (Fig. 12-16), the part of the pork rib near the ground is soft (Fig. 13), and soft ribs are basically growing inside the meat, and won't be particularly cut out. In addition, the closer the pork rib is to the head, the thicker and flatter it is, and the closer it is to the tail, the thinner and rounder it is.

2, the top row is also called pork chop, pork chop is actually through the ridge, the South according to the ribs divided into a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of a piece of pork chop, called a big pork chop.

3, shoulder blade part of the ribs: shoulder blade part in the cut off the plum meat and scapula heart meat, leaving the part is the middle row, the middle row contains neck bone (miscellaneous bone), scapula heart row and a section of keel bone.

4, three parts of the ribs are characterized by:

1) top row: less bone meat, suitable for soup.

2) neck bone: looks like a plum blossom, so it is also called "plum blossom ribs", "head ribs", the official name is "pork neck bone", more meat.

3) Scapula Heart Ribs: The bones are wide and flat, with a lot of meat, suitable for soup, braised or sweet and sour.