Pork spare ribs refer to a cut of pork from the lower portion of the ribcage of a pig, specifically the belly and breastbone, behind the shoulder. These ribs are flatter than back ribs and also have quite a bit of fat which can make the ribs more tender. When you cook ribs slowly, the cartilage breaks down, the fat melts away and coats the muscle fibers and the connective tissue surrounding the muscle bundles itself, giving the ribs a moist, meaty, juicy feel in your mouth.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C