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Guide Genuine

Pork Ribs : the definitive guide to American ribs

Pork Ribs - ribs - spare ribs: here is the definitive guide on American ribs

Nothing of the pig is thrown away, the real farmers repeat like a mantra. And it is the pure truth: chops, loin, trotters, ribs, salami, porchetta, black pudding, hams, cotechini and pork snout... These are just some of the infinite products that are obtained from pork meat, the noble animal that the peasant tradition was able to valorise 110%.

The truly curious thing is to study and discover how a single cut of meat can take on different peculiarities, depending on how it is prepared by the artisan butcher: we are talking about pork ribs, known to fans of all-you-can ribs or barbecue in US style also as pork ribs. Pork ribs, however, are not just the English translation of the word pork rib: pork ribs are in fact a different cut of pork loin, widespread in the United States and in those countries where BBQ ribs are the real must have of every barbecue.

The serial griller who wants to see them toasted on his own embers and wants to offer them to his diners, however, cannot disfigure himself and not know the difference between ribs and ribs. And above all, between one beer and another, he cannot fail to answer the question: why are baby ribs so special?

So here is the definitive Genuina guide to pork ribs, only for true carnivores; let's start with the entire pork loin and discover how it is portioned by artisan butchers. Let us remember first of all that the loin is the back of the pig (also called pork loin) and includes meat, spine and ribs and, depending on the cuts, offers different products.

All about ribs, in 5 points

1) Whole or sliced ​​pork loin offers grillers soft, rosy and succulent bone-in chops, excellent when grilled or grilled.

2) The boned pork loin instead becomes the delicate pork loin: tender pork meat ideal for roasts, Roman saltimbocca or cutlets.

3) The lower pork ribs, positioned towards the belly, are our classic pork ribs, also called ribs or tacks. Delicious, with a portion of bone and cartilage, they are the queens of the Italian grill. There are cut ribs or joint ribs, as a whole piece. This part of the ribs is also called spare ribs: that is, low ribs, with more bone, less meat, delicious and, if well cooked, fragrant on the outside and juicy on the inside.

4) The highest pork ribs, which we find towards the spine, are the meatiest pork ribs of all. The original pork ribs are obtained from here and this is what makes them so special: the high cut allows the artisan butcher to include a part of loin in the pork chop, guaranteeing a rib rich in meat, tender and tasty. Baby ribs are the perfect ribs, the pork ribs of our dreams, the nice buttery ones where you can sink a hungry bite.

5) Let's talk about the latest trend in ribs, Saint Louis ribs. We'll let you in on a secret: it's the low ribs! Practically the spare ribs, but with a more regular cut that presents them flat and straight. Excellent if you want to create a nice bark, but less enjoyable and valuable than baby back ribs, if we really want to be honest. If, however, you want to know why it is difficult to find St Louis ribs at the butcher, our dedicated article is for you.

In conclusion: long live the pig and long live the barbecues!

In Italy the classic tacks or spareribs are very common to find in the butcher's shop near home. Baby back ribs, on the other hand, are rarely found: Italian master butchers do not prepare them often, favoring cutting the whole loin. Let's say that American ribs are a bit of a rarity and, when the opportunity arises, it's best not to miss it!

In short, whatever you want to call them, ribs on the grill must NEVER be missing!