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Swedish vs. American Spareribs - help!

kws123 | Dec 19, 201402:57 PM

I'm making a traditional Swedish set-up for Christmas this year, including spareribs. But I'm sorta confused. Here's why:

- The websites I've found written in English (i.e. all just brown spareribs then bake in broth for about 1 - 1.5 hours. One recipe I found that seemed more traditional boiled the ribs, marinated overnight, then baked for about 20 min.

- The websites I've found written in Swedish simply marinate then bake at around 300-350 degrees for 1 - 1.5 hours. No foil packets, no liquid, etc.

So, I'm wondering, is there a difference between the actual cut, or can I just go ahead and use the spareribs we have over here using those Swedish methods I found? I'm certain that the recipes I'm looking at are not for the larger, fat-capped rib roast (ribbensteg), but in fact specify spareribs. The one written in English that boils first does call for "thick ribs", but I have no clue what that refers to.

Help? Please?

EDITED: Here's a picture, finally, of the spareribs from a Swedish site. What cut would be comparable?

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