The 12 most classic side dishes for pork ribs are tomatoes, potatoes, corn, celery, chili peppers, lotus root, yams, carrots, winter squash, mushrooms, beans, and parsley.

Ribs, which in China usually refers specifically to the ribs of a pig, are a substitute ingredient in culinary dishes. It is a substitute for pork in cooking dishes, as pork is more commonly consumed in China, and because of the structure of the Chinese diet. For example, braised pork ribs are a common Chinese dish. Meanwhile, pork ribs can also refer to the ribs of pigs, cows, sheep and other animals left after skinning.

There are many ways to cook spare ribs and a wide variety of side dishes, but the most classic ones are 12: tomato, potato, corn, celery, chili pepper, lotus root, yam, carrots, winter melon, mushrooms, beans and parsley. The general practice of ribs is also relatively homemade, so you can make good-looking and tasty ribs with simple cooking at home.

Features of each part of ribs

Generally, whenever we mention ribs, we mean pork ribs. Pork ribs are flavorful and not too greasy.

Small Ribs - Small Ribs are the ribs in the abdominal cavity of the pig near the belly part, which is topped with ribs and sub ribs, the meat layer of small ribs is thicker and with white cartilage. It is suitable for steaming, deep-frying and grilling, but should be chopped into small pieces.

Sub-ribs - Sub-ribs are the part of the belly that connects the backbone, and it is underneath the pate, the ribs under the slices are up to 30 centimeters long in triangular diagonally cut slices. The meat layer of the sub-chop is very thick, separated by a thin layer of oil is still connected to a piece of panko, rich in fat, the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, just a slightly greasy taste. Suitable for deep-frying, grilling and braising, with a length of 5 to 7 centimeters.

Dai Chop - Dai Chop is the part where the tenderloin and the backbone are connected, also known as pork chop, mostly used for deep-frying, mainly slices of meat, but with ribs, in addition to increasing the portion size to make the area of meat slice appear larger, deep-frying will also increase the aroma unique to large bones, which is the characteristic of deep-fried pork chop.

In addition to deep-frying, you can also brine the big chops, but brine before going through the process of frying or rapid deep-frying, the role is to seal the blood of the big bones, lest the cooking process outflow, affecting the color of the meat and soup sweat. Suitable for frying and brining, if fried to cut thinner, if brining to thicker.

Ribs - Ribs are sliced ribs of the chest cavity, the meat layer is thinner, the meat is leaner, the taste is more tender, but because there is a side connecting the backbone, so the bone will be thicker. Because the ribeye is larger than it should be, some stores will split it into cavity bones, sub ribs, etc. for customers to purchase. For example, a sliced barbecue ribeye is a tender ribeye that is selected from the center section. After chopping small pieces and picking out the thicker layer of meat can be used for steaming, deep-frying or braising, and the large pieces are suitable for grilling.

Reference for the above: Baidu Encyclopedia-Ribs