1, large ribs, small ribs, sub-ribs and ribs, because these kinds of ribs are collectively called ribs, but their suitable cooking methods are different.

2, big row

The joint between the tenderloin and the back meat is the big steak, also called the steak, which is actually the spine, also called the cavity bone. Picking off the meat on the big steak alone is most suitable for making fried steak, and the remaining bones are most suitable for cooking soup.

3. Small platoon

The pork ribs near the belly of the pig's abdomen are called small ribs, which are located just below the ribs and ribs. This part of the ribs has a thick meat layer with white cartilage. The best way to eat small chops is steaming, stewing, frying or baking. When cooking, they are usually chopped into small pieces.

4. Sub-platoon

The ribs at the joint of abdominal cavity and back are called ribs, which are actually a part of ribs and a soft rib below ribs, so ribs are often called soft ribs. The meat layer of this part of the ribs is very thick, and a piece of pork belly is connected through a thin layer of oil. It is a rib with rich oil and the most tender meat.

There are many ways to eat the ribs, such as frying, stewing, roasting or braising in soy sauce, but the dishes are slightly greasy.

5. Ribs

The flaky ribs in the chest are called ribs. This piece of ribs is relatively large, and the store usually divides the upper ribs and sells them separately. Therefore, the ribs are not all ribs, but the rest after the ribs are removed.

One side of the rib is connected with the back, so its bones are thicker than those of the small ribs. The meat layer of ribs is thin, the meat quality is thin and the taste is tender, which is more suitable for marinating. In addition, the tender ribs in the middle section are most suitable for roasting, and the thicker meat layer is more suitable for steaming, frying or braising.