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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.

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