Pork Sparerib and Ribs
Pork ribs cover a few cuts: full spareribs, rib pieces cut into 2 to 3 inch lengths, and smaller sparerib cuts, all suited to a braise, a steam, or a stovetop sauce. Ribs carry more bone relative to meat than a chop, which is what makes the stock or sauce around them so flavourful after a slow cook. The shorter 2 to 3 inch cut fits a claypot or a pressure cooker better than a full rack, and cooks through faster. Steamed with black bean and garlic or braised in a sweet-sour sauce, ribs want at least 30 to 40 minutes of heat to turn properly tender.
Listings
Nothing to buy here at the moment
We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
No cuts match that filter. Clear a filter, or browse everything in the shop.