Pork Side (Belly) Cuts


Pork Spareribs Photograph - Regular Trim and Center Cut.

AmazingRibs.com by Craig "Meathead" Goldwyn is a massive site, bigger than many books, all about the Zen of Barbecue, with great recipes for ribs, pulled pork, beef brisket, chicken, sauces, rubs, side dishes, and the web's best buying guide to barbecue smokers and grills.

Removed from the belly, spareribs are the intact rib section with the brisket or breast bone on, the diaphragm trimmed, and may include costal cartilage.

Containing at least 11 ribs, spareribs are generally sold as 3½ lbs. and down; 3½ - 5½ lbs.; and 5½ lbs. and up.

The primal pork belly is located below the loin. Accounting for approximately 16% of the carcass weight, it is very fatty with only streaks of lean meat. It contains the spareribs, which are always separated from the rest of the belly before cooking. Spareribs usually are sold fresh but can also be smoked. Typically, they are simmered and then grilled or baked while being basted with a spicy barbecue sauce. The remainder of the pork belly is nearly always cured and smoked to produce bacon.

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St. Louis-style Ribs

Originating from the sparerib, St. Louis style ribs are prepared by removing the brisket bone approximately parallel to the rib side, exposing cartilage on the brisket bone side.

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Spare Rib Recipes
Courtesy of The National Pork Board.  For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]

  • Backyard Barbecue Spareribs
    These classically flavored spareribs are good any time year. Serve ribs with corn on the cob, creamy Cole slaw and corn muffins.
  • Hot and Spicy Spareribs
    Rib fans will tell you that one of life's greatest pleasures is rolling up your sleeves and sinking your teeth into a succulent serving of really good ribs. And if it is messy, well, that is half the fun. Be sure to sauce the ribs toward the end of the cooking time so that the sauce doesn't burn. Enjoy with other in-hand foods like corn on the cob and vegetable kabobs.
  • Spicy Western-Style Spareribs
    This pungent barbecue sauce, spiked with dry mustard and chili powder, is a perfect mate with these spareribs---it’s also great slathered on chops, sausage, burgers or chicken on the grill. Serve these spareribs with buttered corn on the cob, baked corn sticks, and lots of napkins for mopping up
  • Oktoberfest Ribs
    The aromas of this oven-braised dinner will bring everyone to the table pronto. Serve with sliced rye bread and butter, potato salad and sliced cucumbers in a dill vinaigrette.



Fresh Pork Belly (After This Cut Is Cured - It Is Called Whole Slab Bacon)

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5 lb. Bag will dry cure approximately 75 lbs. of Bacon or 50 lbs. of Ham. 
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[This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls.
If you need curing salt for any type of Smoked Sausage, you should purchase our Sodium Nitrite.]

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Bacon Recipes
Courtesy of The National Pork Board.  For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]

  • Bacon, Lettuce and Tomato Bruschetta
    Turn this popular flavor combination into bite-size appetizers with an Italian twist.
  • Dr Bills Barbecue Beans
    Perfect for a backyard BBQ meal, these beans are sure to please.
  • BLT Club Sandwiches
    The classic bacon-lettuce-tomato sandwich is never better than during Tomato Season, eaten two-handed, with tomato juices dripping to your elbows. Serve with potato salad, corn-on-the-cob and sweet pickle spears. And plenty of napkins.
  • Overnight Bacon Casserole
    Everyone has a recipe like this somewhere in their repertoire—perfect for holiday overnight guests or a brunch. This one features bacon and Cheddar cheese. You won’t have any leftovers.

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Last Updated - Wednesday, June 05, 2013 02:40 PM

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