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In Reply to: Spareribs with pork belly still attached... posted by Chez on January 14, 2008 at 14:27:02:
I have. One of my local meat suppliers got tired of people complaining that his ribs (which he butchered) didn't have any meat on them. So he took one run of pigs and left the bacon (side meat) on the ribs and sold them that way.
I cooked them, and they were incredibly good. One rib would do you.
Expensive, but good.
Another small wholesaler tells me that he gets a lot of demand for this cut from oriental restaurants. They cut across the ribs and cook them up as Korean style ribs.