(Photo and info from Donnay Hay Jun/Jul 2009)
Top left, clockwise: beef ribs, lamb ribs, chinese-style pork spare ribs/pork rashers, american-style baby back pork ribs, bone-in pork belly, beef rib eye cutlet
Beef ribs - tender and meaty, ideal for braised Asian dishes. Works beautifully with dry spice rub then roast slowly in oven.
Lamb ribs - quite fatty, making them a very tasty, flavoursome cut. Get butcher to trim any visible fat on bone. Takes less time to cook than pork or beef and beat eaten hot from grill/oven.
Chinese-style pork spare ribs - Also known as pork rashers. Ribs come from around the belly of the pig, making them a fattier cut. Perfect for braising with sweet, sticky flavours such as soy, brown sugar and hoisin.
American-style baby back pork ribs - Perfect for char-grilled or barbequed and go very well with sticky, sweet or spciy marinades. Taken from around the loin of the pig and are a shorter rib and slightly leaner.
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