Pork ribs are actually divided into four main types, small chops, sub chops, large chops, and rib chops.

Small Ribs: Small Ribs are the ribs near the belly portion, which is above the Ribs and Sub Ribs, because the meat of Small Ribs is thicker and with white cartilage. So pork chops are more suitable for steaming, deep-frying and grilling.

Sub-ribs: Sub-ribs are the part of the belly that connects the backbone, and below it is the pancetta. The length of the sub-chop can reach about 30 centimeters, which is suitable for a variety of cooking methods, but the texture is slightly greasy to eat.

Dai Chop: Dai Chop is the part of the meat that connects the loin and the backbone, and it has a loud name, "Meat Chop", because the bones of the Dai Chop are slightly larger, and when it is deep-fried, it will have a bone flavor, so Meat Chop is more suitable for deep-frying.

Ribs: Ribs are sliced ribs in the chest cavity, the meat is thinner and leaner, and tastes more tender, but the bones of the ribs are thicker. Often eat braised pork ribs, using the rib chop.

Expanded Information:

Pick the ribs to pay attention to the 3 key points:

1, the color of the fresh ribs is more bright red, too red or white ribs are not enough. Fresh is not recommended to buy, good ribs with a hand touch the surface is not sticky, not fresh ribs surface pork will be very sticky

2, good ribs, smell a relatively fresh pork flavor, but also a little bit of bloody flavor, there are other odors of the ribs that have been stored for too long, it is not recommended to buy.

3, press the pork on the ribs, meat fruit pork is more elastic, indicating that the meat is firm, the pig is also more healthy, so the ribs are certainly healthier. If the press pork can not rebound, but will go limp, it is likely to show that the pig is not healthy enough, it is likely to be a sick pig.