Ribs are categorized into neck ribs, front ribs, baby back ribs, fine ribs, and tail ribs.

Neck Ribs

Neck Ribs is the front part of ribs, including neck bone and throat. Throat is to kill the pig when bleeding place, the bone is big and less meat, and with blood and difficult to gnaw, is the worst part of the ribs, generally the most difficult to sell, can be removed when the bone or keel sales, neck bone that is the neck, its lean meat is not a lot, but most of the encrusted into the cracks of the bone, and the sac of the meat (pork belly fat and loose meat) is more, visible gnawing, so it is unpopular, is a very difficult to sell the parts of the ribs, generally with or at a reduced price sales.

Front ribs

Near the neck about 3~4 ribs together with its upper part of the large row, called front ribs. Because of the thoracic area, close to the neck bone, coupled with soft ribs, cooked bones, meat together, delicious, calcium, not waste, economic and affordable, is good, but unfortunately too little. However, with the scarcity of expensive, cavity bone to a certain extent to make up for the front row of not insufficient, making it not very difficult to sell.

Small chops

In addition to the front row of 3 to 4 ribs, the rest of the ribs along with its upper spine is small chops, also known as the main rows, for the ribs in the bouquets, with tender meat, flavor, easy to gnaw the characteristics of the popularity of consumers. Some places also divide the small rows into middle rows and back rows, in the middle of the 5-6 ribs for the middle rows, with long ribs, small spine characteristics, is the most easily sold part of the ribs; behind the 3 ribs together with the upper spine for the back rows, the ribs are shorter, the leaner meat is thicker, the spine is larger, however, if you pick into the rows of meat, due to the proximity to the soft ribs, ribs, although short, however, thin, leaner, thicker, leaner spine is also much more, but also is the spare ribs in the It's also a part of the ribs that's easy to sell.

Dragon Ribs

Dragon Ribs are collectively called Dragon Ribs (Dragon Bones) after removing the spine and backbone. Because of the tenderness of the meat of the backbone, suitable for stir-frying should not be cooked (the more you cook the older), so the dragon chops are generally removed from the backbone, backbone, and therefore less meat, suitable for cooking soup, which the spinal cord is comparable to the bone marrow. As for the northeastern dish "sauce bone" (also known as "sauce big row") meat rotten soup fragrant, long aftertaste that is the northeastern people ingredients carefully, skillful work. The price of longchops is higher than bones and lower than ribs, and there is usually a fixed buyer. If a fixed buyer is promised, the dragon row is not enough, you can pick the back leg of the collarbone with some extra meat, will be chopped, to fill the dragon row. Note that when you use the collarbone to fill the keel, there is a "bowl-shaped" bone where the collarbone meets the stick bone, so make sure to cut it off in the middle. This is generally not visible without pork sales.

Tail bone

Tail bone is the part of the tail that is linked after the dragon chops. When selling bone-in meat, it is carried on the back leg and sold at the price of the back leg. When selling bone-in meat, if there is no special customer, it can be mixed in the dragon chops and sold according to the dragon chops.

Ribs classification of different parts of the different ways to eat

Elite Ribs:

Elite Ribs is the best pork ribs, the characteristics of the elite ribbed pork ribs is to remove the excess of large bones, ribs above the meat parcel uniformly full, so such ribs are commonly referred to as the elite ribbed pork ribs, and therefore the price of such a ribbed pork ribs is usually in all the ribs is also the highest price. The highest price among all the ribs.

Use: Best used for Sweet and sour pork, crispy pork, etc.

Front Ribs:

Front Ribs are also known as Baby Back Ribs, and are divided into Neckless Ribs and Necked Ribs. The best use: because the front row is in the neck of the pig, the bone is relatively thicker, the meat is still very tender, so it is recommended to make soup, braised, etc.

Daichang:

Daichang is also known as the middle row, due to regional differences in different places have their own local names. The big chops are located in the abdominal part of the pig, that is, to the point of the three lines of meat, big chops tender meat suitable for doing a lot of dishes

Best use: soup, steamed series, etc., such as: sweet and sour pork ribs, steamed pork ribs, garlic pork ribs ... .

Word row:

A word row is also known as the big row, why called a word row in fact is the big row is divided into a one by one, it looks very beautiful and appetizing, we do not have to pursue too much beauty when you buy on the market, buy the big rows is almost the same, the price but the price is a difference of several dollars it!

Best use: soup, fried, stir-fried, steamed series can be.

Sub-ribs:

Sub-ribs are the part of the abdominal cavity that connects to the backbone, in the form of triangular diagonal slices. The meat layer of sub chops is thick. It is suitable for deep-frying, grilling and braising.

The length should be 5 to 7 centimeters.