How to Cut Spare Ribs
Wash your hands.. Use a boning or breaking knife to cut ribs.. Set out a cutting board.
Steps
1
Wash your hands.
Wash your hands.
2
Use a boning or breaking knife to cut ribs.
Use a boning or breaking knife to cut ribs.
3
Set out a cutting board.
Set out a cutting board.
4
Thaw the meat in 40 °F (4 °C) for 30 minutes per 1 lb (0.45 kg).
Thaw the meat in 40 °F (4 °C) for 30 minutes per 1 lb (0.45 kg).
5
Identify the main 3 parts of the rack of ribs.
Identify the main 3 parts of the rack of ribs.
6
Remove the skirt.
Remove the skirt.
7
Cut away the point.
Cut away the point.
8
Take off the sternum.
Take off the sternum.
9
Pull off the membrane.
Pull off the membrane.
10
Use a knife to cut away extra fat.
Use a knife to cut away extra fat.
11
Separate the hind quarter of the rib cage from the fourth quarter.
Separate the hind quarter of the rib cage from the fourth quarter.
12
Split the 4th quarter into 2 parts.
Split the 4th quarter into 2 parts.
13
Cut away the ribeye steaks from the rib cage.
Cut away the ribeye steaks from the rib cage.
14
Remove the navel along the area separated by cartilage.
Remove the navel along the area separated by cartilage.
15
Cut ribs 5 through 12 into 4 in (10 cm) strips.
Cut ribs 5 through 12 into 4 in (10 cm) strips.
16
Split ribs 9 through 12 away from 5 through 8.
Split ribs 9 through 12 away from 5 through 8.
17
Using ribs 5 through 8, cut between each bone.
Using ribs 5 through 8, cut between each bone.
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