Pork ribs
Sus scrofa domesticus · Meat
Top 10 pairings
Pork ribs are the rib bones and surrounding meat from the ribcage of a domestic pig (Sus scrofa domesticus). Sold and cooked as racks, they are a fatty, well-marbled, connective-tissue-rich cut that turns meltingly tender with slow, moist heat and is central to barbecue traditions worldwide.
Picking a good onedrag
Freshly cut, greyish-pink, firmOff: tacky or slimy, smelling sour
Counter freshEveryday bestRoast, grill or braise. Mince needs 160°F (71°C). Don't rinse; that splashes bacteria.
ColourPink, a shade duller under lights
Touch the surfaceFirm and moist, nowhere tacky
SmellMild and clean, nothing sharp
These cues are Pork's, and hold across its cuts; where this one differs, its own page says so.