Properly prepared ribs are some of the most delicious foods known to man. While there are many ways you can prepare the spareribs, the St. Louis style remains the best. They’re not only sweet but pretty to look at as well, and here are some tips to help you cut them quickly and properly.
Trim the Flap
The narrow end of the rib typically has a piece attached just below the shortest rib, which is thinner than the rest. The piece tends to overcook since it’s not as thick as the rest. To remove the flap, feel around the sparerib to locate the shortest bone.
Find the Longest Bone
To trim the square rib, you’ll have to figure out where to cut down the rib. You can feel around for the longest bone, usually the fourth bone, and make a tine cut there as a guide.
Trim the Rib
There are many ways you can go about this, depending on your cutting prowess. It would be best to start with the most extended rib and work to one end and back down the other.
Trim the Skirt
On the bone side of the rib, you’ll spot a flap of meat that needs to be trimmed to avoid charring. It is called the skirt, and it differs in size depending on the rib.
