Ribs, ribs, ribs and vertebrae left after picking meat from animals such as pigs, cows, sheep, etc., with a small amount of meat attached, can be eaten, such as: braised pork ribs, is a Chinese home cooking, the classification of ribs Generally speaking, as long as we mention the ribs, referring to pork ribs, pork ribs taste delicious, and also will not be too oily, pork ribs, in addition to containing proteins, fats, vitamins, but also contains a large amount of calcium phosphate, calcium, vitamin, calcium phosphate, vitamin E, vitamin B, vitamin C, and vitamin E, and so on, and so on. In addition, it also contains a large amount of calcium phosphate, collagen, bone mucin, etc. Small rows - small rows refers to the pork abdominal cavity near the belly part of the ribs, it is the upper side of the ribs and sub rows, small rows of the meat layer is relatively thick and with white cartilage, suitable for steaming, deep-frying, baking, but chopped into small pieces.