Pork Rib
Meat
- Bone-in pork cuts from the rib cage with generous fat marbling for rich flavor
- Best cooked low and slow — braising, smoking, or slow-roasting yields fall-off-the-bone tenderness
- Baby back ribs are leaner; spare ribs are meatier and more flavorful
- Great for BBQ glazes, soups, and stews where the bone adds depth to the broth