General Discussion

Serving the whole rib section


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General Discussion 11

Serving the whole rib section

JuniorBalloon | Jun 24, 2011 09:45 AM

I love pork ribs. Baby backs, St Louis or Kansas City spare ribs. I recently attended a pig butchering class. It was based on the French style. This fellow made 3 small cuts with a saw and then dismembered an entire side of pork with a 6 inch knife. No hacking or chopping. He skillfully cut the rib section, lifting gently on the edge as he cut away the belly and the loin. At the end he had the whole rib section with a bit attached at the spine. It was impressive. Interestingly the French are not as enamoured with ribs as we are. They cut them up small and use them in soups or strip the meat off for sasauge. At the end of the class we were going to get to take some pork home. I kept looking at the ribs and thinking, "Yes please!" I did not get the ribs, I got a small ham section along with some of the coppa that was unbelievabley delicions. But it got me thinking about how to cook and serve the whole rib section. It would be messy to eat, but it would certainly make an impression arriving at the table. Does anyone know of a restaurant that serves it this way?


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