Its front end has a crescent-shaped brittle bone, known as the moon bone, the backbone in the south is the pig neck to the ribs of this section of the spine.

Categorization of pork ribs

(1) Baby back

Baby back

Baby back is closer to the belly of the pig, and is topped with ribs and chops, which are thicker and have white cartilage, and are suitable for steaming, deep-frying, and grilling.

(2) Viscera

Viscera plays the role of connecting the backbone in the abdominal cavity, and it is underneath the pork, which can be up to 30cm in length, and it can be used in many cooking methods, but it has a little bit of greasy taste.

(3) Dai Chop

Dai Chop connects the spine and the backbone and is also called pork chop. The bones of Dai Chop are relatively large and it is more suitable for deep-frying, and it has a bone flavor when it is deep-fried.

(4) Ribs

Ribs are located in the chest cavity in the form of slices, rib meat is thin and lean, tender, but the bones are relatively thick, can be used as raw materials for making braised pork ribs.