Spare ribs underlie the front portion of the Pork Belly cut. The photo specimen is cut lengthwise “Santa Barbara style”. The upper section, if sold separately, would be “Saint Louis Ribs”. Be aware, if using English recipes, that in the UK “Spare Ribs” is a cut from the top of the shoulder and actually contains no ribs.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Belly
NAMP code: 416
Number of Pieces: 2
Average Yield/Piece: 4.50 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
