Spare ribs are taken from the bottom of the ribs – on the side of the belly of the pig. This is why they are bigger, meatier, more cartilage and a tougher cut of meat (as compared to baby back ribs).
Spare ribs are taken from the bottom of the ribs – on the side of the belly of the pig. This is why they are bigger, meatier, more cartilage and a tougher cut of meat (as compared to baby back ribs).