Yes, I said it. You're stupid if you don't like ribs. So what? The stupid people aren't reading this post. The following are some of the best cuts and cooking methods of ribs from various animals we love. Starting with our most favourite of the bovine family, the cattle.
Beef short ribs: Taken form the end of the rib cage of cattle, this does well grilled or slow cooked.
Beef back ribs: Taken higher up from the short ribs, these are a favourite for the BBQ. They are also great for smoking.
Beef bone-in ribeye: One of my favourite cuts of beef. This is taken from right at the top of the ribs, adjoining the spine. Single ribs are enjoyed as steaks whilst whole rib rack makes for an excellent roast.
Pork rib tips: These are an economy cut. Off the very end of a rack of ribs but very tasty indeed. Great when roasted with a rub or slow cooked in a stew.
Pork spare ribs: Taken from the mid-section of the ribs, these are a BBQ staple. Dry rub or smothered in sauce.
Pork baby back ribs: These are the part of the ribs on the back of a pig. Meatier and contain less fat.
Lamb spare ribs: The bone in lamb ribs are not as big as other livestock featured and the meat is more tender, often not needing to me slow cooked as much. Spare ribs are from the mid rib section. Great for grilling.
Lamb cutlets: These would be the lamb equivalent of a beef ribeye steak. Very popular pan fried or grilled.
Lamb rack: The whole upper section of lamb ribs. Popular as a Sunday roast. It is almost a sin to cook it any other way.
ENJOY!
SIN
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