Small rows of meat are thick, often with white cartilage, and the color is white and red;

The meat of ribs looks thinner and tender.

2, eat differently:

Pork chops are suitable for steaming, stewing, frying or roasting, and can also be stewed in soup;

Ribs are suitable for marinating or baking.

3. Different distribution areas:

Pork chops are ribs in the abdominal cavity near the belly of pigs;

Pork ribs are flaky ribs in the chest.

When choosing ribs, you can observe the color of ribs first. If the color of ribs is bright red, it means that ribs are fresh. Secondly, smell the ribs. Fresh ribs have no peculiar smell. If you smell peculiar smell, such as sour smell and bloody smell, it means that ribs are not fresh. Finally, whether the hand feels sticky or not, if it sticks to the hand, it means that the ribs have been left for a long time, and whether they are elastic when pressed. If they are elastic, it means that the meat is relatively tight and can rebound quickly after being pressed. If they do not rebound after being pressed for a long time, it means that the meat is not fresh.