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Spare ribs
Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.
==Terminology==
The term comes from Low German ''ribbesper'' (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib and spit.〔( "spareribs" ), ''Merriam-Webster Online dictionary''〕
*Pork spare ribs are also popular in Chinese and American Chinese cuisine; they are generally called ''paigu'' (, Cantonese: ''paigwat''; literally "row of bones").
*In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called ''bodice'' locally.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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