Taking advantage of the fact that the price of pork has dropped, it only costs 12 yuan per pound. Now that the weather is getting colder, you can eat more pork and ribs. Spare ribs are considered to be the best ingredients among pork. The meat is fresh and tender, suitable for fat and lean. It is also rich in protein . calcium phosphate , collagen, bone mucin, vitamins , etc. can provide rich nutrition to the human body. Whether it is stew or cooking, adults and children love to eat it.
Although there are very few people who don’t eat ribs, there are very few people who choose ribs. Why do you say this? Because, we only know that these are ribs, but we don’t know which ribs are from which egg. Is it "front row"? Or "middle row"? Or the last 2 full ribs? In fact, the ribs in these three different parts are very different. , buy it after you understand it and you will spend less money.
Front row:
. Pork front row - less meat and more brittle bones
During daily exercise, the front feet of pigs move more than the back feet. Therefore, the front row near the pig's front feet has relatively tender meat, but less lean meat, mostly bones, and mostly cartilage. It is easy to break off the bones when chewing. From the perspective of fat distribution ratio, lean meat and fat meat are staggered together, which is relatively even, and it is not easy to get tired of eating.
If you are making braised pork ribs, or steamed pork ribs, it is better to choose pork front ribs, which taste easy to fall off the bones and taste tender and smooth
. Pork middle chop - hard to buy in small quantity
Pork middle chop is located between the front row and the back row. It has the advantages of the front row and the back row at the same time. The meat is tender and well-proportioned. However, because it occupies a small area and the quantity is relatively small, many pork dealers not only sell it alone, but also sell it together with the front or back rows, or it is reserved in advance by some high-end restaurants.
There are many ways to make middle-row dishes. The resulting dishes are delicious and beautiful, but whether you can buy them depends on fate.
3. Pork back ribs - meaty and boney
Pork back ribs generally refer to the last 8 ribs counting from back to front, so they are also called the "back eight ribs". The ribs in this part have a more even bone outline, a "straight-line" shape, and a larger structure. Compared with the front row and middle row, the back row occupies the largest area, and the separation of lean meat and fat meat is more obvious, with more fat content and more meat.
In addition, the ribs in this part contain more bone marrow, so they are more suitable for stewing soup. The stewed ribs soup will be more fragrant, and the feeling of eating meat will be more satisfying.
3 Common Methods for Selecting Spare Ribs
Let me share with you a simple method for selecting ribs, whether you choose the front row or the other. , middle row, or back row, it’s all the same.
. Choose ribs with good appearance
. The lean meat part is naturally pink and the fat part is natural white. The color is more natural and will not look dark or too bright.
. Test the ribs with good feel
. The surface is relatively dry to the touch and will not feel sticky. If you press it with your hand, it will bounce back immediately and be elastic.
3. Smell
Good ribs smell natural, with an acceptable meaty smell, but there will be no excessive fishy smell, odor or chemical smell
