Pork Ribs. Cuts of pork ribs.
Pork Ribs are a cut of pork, most popular in North American and Asian cuisines.
The ribcage of a domestic pig, meat and bones
together, is cut into usable pieces, cooked by smoking, grilling, or baking –
usually with a dressing, often barbecue sauce – and then served.
Several different types of Ribs are
available, depending on the part of ribcage from which they are cut.
Baby Back Ribs are taken from the top of the ribcage between the spine and the Spare
Ribs, below the loin muscle. The word "baby" indicates the cuts
are taken from young hogs (110–125 kg.). Baby Back Ribs have meat
between the bones, and are shorter, curved, and usually meatier than Spare
Hungarian Pork Ribs.
The traditional Hungarian Ribs are 7-8 cm thick, multi-layered and juicy.
More fat makes the ribs tenderer. The Ribs are cut into two bones slices and prepared
according to traditional Hungarian recipes with onions and garlic. The
expression "less is more" applies fully to this traditional and
popular meal. So fine, as is, in its simplicity. Furthermore, you will enjoy it, when it is chill,
with a slice of fresh bread, with roasted garlic, which you cannot resist to
scratch out from the roasting pan.