{"id":734,"date":"2010-03-19T08:34:33","date_gmt":"2010-03-18T22:34:33","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=734"},"modified":"2021-02-08T22:40:10","modified_gmt":"2021-02-08T12:40:10","slug":"spare-ribs","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/03\/19\/spare-ribs\/","title":{"rendered":"Spare ribs"},"content":{"rendered":"

On ABC NSW radio<\/span><\/strong><\/span><\/p>\n

Craig, one of our regular ABC NSW listeners asked about cooking ribs so for others who might also be interested here is some general information. For recipe ideas click on Recipes<\/em> and <\/span>have a look at ‘Cooking spare ribs –\u00a0 a few recipes to try’<\/em>.
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Cooking spare ribs is relatively easy and great fun to eat! Don’t worry about cutlery, just use your hands.
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Whether <\/span>pork, beef or lamb,<\/span> spare ribs can be served hot or cold but probably the most commonly sold is pork ribs.
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There are 2 main types of pork ribs:<\/strong><\/span><\/p>\n

BBQ ribs<\/strong><\/span><\/span><\/p>\n

\"\"<\/a>

BBQ pork ribs<\/p><\/div>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 from the side or underbelly of the pig<\/span><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 least amount of meat of the 2 types but are very flavoursome<\/span><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 allow 450g per person<\/span><\/p>\n

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Spare ribs<\/strong><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\"\"<\/a>

Pork spare ribs<\/p><\/div>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cut from the loin or back section of the pig<\/span><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 meatier than BBQ ribs and not as fatty<\/span><\/p>\n

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Baby back ribs is lesser known cut. It is simply a narrower slab of back ribs cut from the rib end.<\/span><\/p>\n

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Cooking
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Although the most common cooking methods are baking, barbecuing and braising, <\/span>ribs can also be microwaved, steamed (about 45 mins), pressure cooked or slow cooked in crockpot or rice cooker <\/span><\/p>\n

Recipe <\/strong>from Brigid Treloar\u2019s Rice Cooker <\/em><\/strong>cook book – brown ribs 5-6 minutes; drain. Put ribs in rice cooker with stock, hoisin, chilli, 5 spice and cook 25-30 minutes, turning occasionally. Add more stock if required. Can also add vegetables.<\/span><\/p>\n

Cooking tips<\/span><\/strong><\/span>
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