| TYPES OF RIBS: | | | | Another popular cut is the St. Louis- cut ribs, a.k.a. |
| Ribs can be a very tasty, inexpensive fare. They can | | | | SLC, barbecue cut or Kansas City cut. This cut results |
| be cooked on the grill, the oven or by being braised. | | | | from cutting the rib tips and the flat meat off of the |
| It is, however, important to know what kinds of ribs | | | | sparerib slab. This slab is cut from the flattest part of |
| one is dealing with, as they can be very different in | | | | the spareribs. These ribs are meatier and better |
| texture from one another. Here is a summary of the | | | | marbled than baby back ribs making them a favorite |
| different kinds of ribs that I typically cook: | | | | of many a chef. A slab will feed one to two people. |
| BEEF RIBS: | | | | The lower part of the sparerib, often discarded by |
| Cows have thirteen pairs of ribs and although some | | | | butchers, is called a rib tip. Rib tip are full of |
| of the cuts can be tough all of them can be turned | | | | connective tissue and don't have much meat but |
| into a delectable dish if cooked correctly. Basically, | | | | when cooked slowly they result in a luscious meal. |
| there are two kinds of beef ribs, back ribs and short | | | | Calculate approximately one pound per person when |
| ribs. Back ribs, a.k.a. beef spareribs or Texas ribs, are | | | | serving these. |
| very tender and are cut off from the prime rib. | | | | Another cut of rib is the pork riblet. This cut results |
| Generally, these ribs don't have lots of meat because | | | | from cutting the baby back rack in half lengthwise |
| the butcher prefers to carve the meat out and sell | | | | with a meat saw. They generally are cut into 1 to |
| those cuts for much more money. Because they are | | | | 2-inch wide strips and are great for grilling. Ask your |
| so tender, back ribs are more suited for grilling. | | | | butcher to cut them for you if you want these as it |
| Typically a rack will feed two to three people. | | | | will make your life considerably easier! |
| Short ribs are the meaty ends of beef ribs from the | | | | Finally, we have pork country-style ribs. These ribs |
| rib, chuck or brisket section. Short ribs have lots of | | | | are a skinny pork chop cut from the upper shoulder |
| meat and are very flavorful. They are also quite | | | | end of the loin. Many times these are sold individually |
| inexpensive. These ribs are approximately 2-inches | | | | and with out the bone. Country style ribs have a |
| long and are topped with a thick layer of | | | | large amount of meat and can dry easily if not |
| well-marbled, tough meat. Many times you will find | | | | cooked properly. |
| them with out the bone and they are sold either as | | | | LAMB RIBS: |
| individual bones or in strips of three to four ribs. | | | | Although lamb ribs are not commonly eaten in the US |
| When cooking them, calculate that each person you | | | | they too provide a great deal of taste. I grew up |
| are feeding will eat approximately a pound of ribs | | | | eating lamb ribs roasted in the oven and always love |
| each. As we will discuss later, short ribs are best | | | | them. My ex-mother-in-law, a wonderful woman and |
| when braised as the long, slow process makes them | | | | chef of Middle Eastern descent taught me to enjoy |
| specially tender and flavorful. | | | | them in other ways. She stuffs them with rice or |
| One of my favorite barbecued ribs in Bolivia are called | | | | braises them or grills them. Anyway you choose to |
| "Asado de Tira'. These are from Argentina and they | | | | have them I think you will enjoy them thoroughly. |
| are served off the grill, almost crispy. Although they | | | | If you have access to a Middle Eastern grocery store |
| can be tough they are so full of flavor they are | | | | you will find that they usually have very fresh lamb. |
| worth the extra chewing! These ribs are created by | | | | If you don't, look for it at the supermarket. You |
| cross cutting short beef ribs. The meatiest of short | | | | might have to special order it through your butcher. |
| ribs, these cross cut ribs come from the chuck and | | | | Lamb spareribs usually come on large slabs that have |
| are also known as flanken ribs. Have some of these | | | | little meat and a lot of fat. If this is the case make |
| on the grill and you are in for a wonderful treat! | | | | sure to trim off most of the fat and connective |
| PORK RIBS: | | | | tissue before you cook them. Slabs that have already |
| Perhaps the most popular kind of ribs for grilling, pork | | | | been trimmed are also known as Denver ribs or lamb |
| ribs are also extremely flavorful and marbled. The | | | | breast. These slabs have lots of bone but the meat |
| number one choice, I believe, for grilling are the | | | | is very tender, much like prime rib in beef. Denver rib |
| famous baby back ribs. There's a reason for this. | | | | racks are commonly small and will feed one to two |
| These ribs are tender and full of flavor and come | | | | people, depending on their appetite. Two racks of |
| from the loin area. Although these ribs typically come | | | | ribs can be specially cut by your butcher to form a |
| on a narrow slab they have considerable amounts of | | | | crown roast of lamb. |
| meat on them. A full rack will generally have between | | | | The rib area can also be cut into flavorful little rib |
| eight to fourteen ribs. A whole rack will feed two to | | | | chops known as lamb riblets. As with other individually |
| three people. I buy mine at Costco where packages | | | | cut ribs calculate approximately one pound of ribs per |
| contain three racks. | | | | person. |
| You can also get spareribs from pork. Spareribs | | | | We will discuss different methods of cooking all of |
| come from the pork's underbelly and are bigger, | | | | the ribs named above in future chapters. Next I want |
| fatter and tougher than their sibling the baby back rib. | | | | to discuss essential tools and equipment you are |
| As with beef spareribs, pork spareribs braise | | | | going to need to make the cooking of these possible. |
| beautifully and are loaded with flavor. A full rack | | | | Things seem to work out better when you are |
| usually has thirteen ribs and will feed three to four | | | | equipped properly and have the right tools! |
| people. | | | | |