Is it better to have ribs in the front or back? When buying ribs, buy front row or back row?

Good in the back.

1. The front row is the 4 ribs near the pig's neck and front legs, and it also contains a row of wishbones, and the bones are flat, and the size of the ribs is shorter than the middle row and the back row.

2. The back row is close to the back few ribs of the pig's buttocks, also known as the "back eight", the length of the ribs in this part is longer than the front row, shorter than the middle row, with more, the fat and lean parts are more distinct, and the biggest difference with the other two kinds of ribs is that the back row contains cartilage, that is, the "crispy bone" that can be eaten, so there is a saying that "the front rib is bone, and the back rib is not bone".

Pork ribs are mainly divided into front row and back row, the so-called front row is the ribs close to the front foot of the pig, it goes without saying, the back row is of course the ribs close to the back foot of the pig. As we all know, the front feet of pigs move more than the hind feet of pigs, so as long as it is pork close to the front feet, whether it is other pork or meat on pork ribs, the meat quality is relatively tender, and there are relatively many fascia.

The front row is not in addition, the ribs of the front row are relatively thin and short, and the meat quality on the top is also less, and there is more lean meat, more fascia, and less fat, therefore, although the front ribs have less meat, they taste very smooth and soft and glutinous, with a strong fragrance, and it is easy to debone after cooking, because the front row is mainly lean meat and fascia, which is the top grade in the ribs. The front row is suitable for steaming, braising or making sweet and sour pork ribs, and the taste is really amazing!

Knowing the characteristics of the front row, the back row is also very good to say, the back ribs are relatively small because they are close to the back feet of the pig, but the weight bearing is larger, so the pork close to the back feet of the pig, whether it is other meat or the meat on the ribs, is relatively thick, the taste is harder, and the fascia is less, and the fat is relatively more.

The same is true for the back ribs, the ribs are relatively thick and thick, and there is more meat attached to the ribs, and they are fat and thin, but there is less fascia, so the back ribs are larger and thicker than the front ribs, and the meat quality is more, and the taste is slightly harder. Therefore, buying pork ribs is very suitable for stewing to eat, and the taste is very nutritious, because the bones of the back ribs are relatively thick, and the bone marrow is rich in bone marrow, and the bone marrow is a very beneficial nutrient to the human body.

Pork ribs are an ingredient that many adults and children love to eat, but many people often buy pork ribs when they don't know whether the front row and the back row are often bought wrong, so whether the front row or the back row is better, what is the difference between them.

The front row, the front row is more meat and brittle bones, the pure brand is the soft side front row and the hard side front row, the soft side front row is more cartilage, the cartilage is also larger, the hard side front row is more than the soft side front row in the bone will have one more hard bone.

The bone size of the main front desk is short and the meat is less, suitable for a variety of cooking to make braised pork ribs and salt and pepper pork ribs, the back rib of the pork is a better part of the ribs, also called the back eight, which is usually called the ribs, the bones of the pork back ribs are the most even, the ribs are thin and long, the meat is more delicious, the back row has bone marrow, and the ribs are the most fragrant.

Tips, whether you buy the front row or the back row, you need to decide according to your own cooking needs, and secondly, look at the normal color of the ribs, the ribs should be pink, feel the meat tightness when touching the ribs with your hands, and the gravure after pressing the surface slightly dry or slightly moist and non-sticky, which can be quickly recovered, is a good ribs.

I will share it with you today to help you know and know when you buy pork ribs.

Ribs are divided into large ribs, ribs and small ribs, and different parts have different methods and tastes very different.

1. Pork chops are also the front row.

The large chop is the position above the pig's breast cavity near the head, generally a big bone with a piece of lean meat, this piece of meat has a relatively firm taste, and the meat stewed out accidentally tastes old and woody, but there is a little benefit, that is, the large rib has large bones and more bone marrow, so it is used to make soup more fragrant;

2. Pork ribs are also medium ribs.

Ribs are flaky ribs in the middle of the rib cage, this kind of ribs have less meat and are thin, because the meat quality and bones are evenly distributed, so it is suitable for braised and fried methods, and it is the most expensive and popular part;

3. Pork chops are also the back row.

Small chops are the position of the pork belly close to the belly, so it has a little fat and cartilage, which is what we often call crispy bones.

Because there are many edible parts, the taste is fatty but not greasy, fragrant and soft, and it is very suitable for steaming, stewing and frying.

Therefore, when buying ribs, you can choose the part of the ribs according to the dishes to be cooked, generally speaking, it is not wrong to buy ribs, but the ** of ribs is slightly higher, in comparison, if you choose pork ribs for home-cooked stewed ribs, that is, the back row is also very good, because the back row is fresh and tender, and with "crispy bones", so the utilization rate is higher, spend the same amount of money as the big ribs, you can eat a lot more when you buy small ribs, especially the "crispy bones", the children at home are more and more addicted to it.

1. Look at the color.

Fresh ribs should be pale pink, if the color is very dark, it may have been left for a long time and is not fresh; If the color is white, it may have been cleaned and soaked, and the ribs stained with raw water are very easy to breed bacteria, so it is best not to buy ribs with the wrong color.

2. Smell the smell.

Fresh pork ribs smell only a faint smell of pork, if there is no taste at all, it may have been processed by the merchant, and the freshness cannot be distinguished; If there is already a peculiar smell or even a foul smell, then there is a high probability that such ribs have gone bad, and you should never buy them.

3. Feel the touch.

The surface of fresh ribs is soft and elastic, it can be restored by pressing it lightly, and it has a moist feeling, if the surface of the ribs is very grateful, then needless to say, it has been left for a long time, the freshness is low, and the taste is poor, so don't buy it; If the surface of the ribs is already sticky, then it is not far from spoilage, or it has gone bad, then when you encounter such ribs, turn around and go, don't look back!

Finally, remind everyone that fresh ribs are best bought and cooked, if you buy and freeze them in advance, it is recommended that you thaw them naturally, that is, transfer them from the freezer to the refrigerator to let them soften slowly, so as to ensure the fresh taste of the ribs.

Good in the front row. The meat in the front row is tender, the bones in the front row are larger, and the back row has crispy bones. First, the main material of the material:

1000 grams of pork ribs, seasoning: 100 grams of soy sauce, 25 grams of cooking wine, 5 grams of salt, 50 grams of sugar, 40 grams of ginger, 5 grams of cinnamon, 5 grams of green onions, 5 grams of star anise.

2. Practice 1Chop the pork ribs into pieces, mix well with salt, put them in a container and marinate them in half a part of soy sauce for 12 hours; 2.Cut the green onion into sections, cut the ginger into cubes, and pat loose; 3.

Put the marinated pork ribs into the pot, soak in water, and bring to a boil; 4.Remove the ribs and wash them, and discard the soup from the pot; 5.Put a bamboo grate at the bottom of the pot (you can also use chopsticks instead of a grate), and put the ribs neatly; 6.

Add 500 grams of water, cover the pot, and cook over medium heat until the soup thickens; 7.Before serving, remove the ribs and put them on a plate, and pour the original juice on them.

Personally, I think it's better to buy back rows when buying ribs.

The ribs in the front row look slender and the meat is soft, but the meat is not as much as in the back row, and the bones are softer than those in the back, so it is easier to debone after cooking. This kind of pork ribs is more suitable for braised ribs, sweet and sour, etc., and not suitable for stewing, if we want to use them for stir-frying, we will choose the ribs in the front row, and the meat will be more delicious.

The back row of pork ribs is close to the direction of the pig's tail, it is characterized by thick meat, thick bones, and some bone marrow in the bones, bone marrow has a certain nutritional value, it is rich in vitamin A and calcium, and has the nutritional effect of replenishing blood and calcium.

Because the bones in the back row are harder and the meat quality is not as delicate as the front row, it is more suitable for stewing soup, and the nutrients in it can be boiled out so that the nutrients in it will not be wasted. After stewing and boiling, the pork ribs are chewy, the soup is delicious, the soup is delicious, and the meat is delicious. If you buy pork ribs at home, it is recommended to use them in stewed soup.

Pork ribs can be used in the front row and back row, mainly depending on personal preference, ribs are rich in high-quality protein, vitamin B group, minerals iron, zinc and other nutrients, the front row of bones is large and short in size, less meat is suitable for stew, and the back row has more meat and crispy bones, which is suitable for braised pork ribs.

Personally, I think it's better to be in the back row. Most of the front row is bones, less meat but enough calcium, suitable for soup, the back row is also known as pork ribs, less bones and more meat, and the meat taste is more tender, and there are many crispy bones, which is very enjoyable to eat. You can choose to buy it according to your preference.

Buying ribs is to buy the front row or the back row, it should be based on how the ribs are made. If you want to stew soup, you can buy the front row, which tastes authentic. If you want to eat braised pork ribs, you can buy the back row, which has more meat and crispy bones.

You still have to decide according to the dishes you want to cook that day, according to your taste and cooking method. I usually buy more front rows, because ribs and other parts are more expensive, pork front ribs are slightly bone, the meat is smooth and tender and not too greasy, it is easier to be soft and delicious, there are more crispy bones, and the methods are more diverse.

The front row will debony quickly, which is not suitable for stewing and stewing, and the taste is slightly worse. There is more lean meat in the back row, less fatty meat, thicker and firmer meat, more bone marrow in the bones, and it tastes delicious when stewed.

According to your description, after my years of experience in eating pork ribs, I can tell you responsibly that pork ribs are only delicious in the front row, and not so delicious in the back row. Therefore, it is recommended that you go to the meat and vegetable market as early as possible to buy, as it will be sold out if you go late.

I hope my advice is helpful to you.

The ribs are better in the front row or in the back row, I think it is better to have the front row, although the front row is not so long, but he will be sweeter and the cooking will be more fragrant.

The front row of meat is relatively thin, the meat is relatively lean, and the taste is relatively tender. The bones in the back row are the most uniform and regular, and there is often some pork belly, which makes the taste more layered when cooked.

When you buy pork ribs, you buy soft ribs, which have no bones and are cartilage, which is more delicious and fragrant.

There is a slight difference in appearance, the front and rear rows do not look much different at first glance, but the front row is slightly shorter than the back row.

I think if you want to make braised pork ribs, or is it better to have a back row? There is a lot of meat in the back row. The bones are thin, if you make soup. It's better to be in the front row. Good taste. Meat is not firewood. It's delicious.

Personally, I think that when buying ribsIt's better to buy the back row

Many people don't distinguish between the front row and the back row, in fact, it is very easy to distinguish, the front row is thicker, the back row is more slender, the front row is close to the pork knuckle part of the ribs, and the back row is connected to the pig's backbone part, and the front row has more cartilage and bones, less meat, and the back row grows very evenly, because it is close to the backbone, the meat is very tender, and its meat is more than the front row, when we usually eat ribs, there is only one round bone that is the back row of the pig, so this is what I think is better to buy the back row, Because I prefer meat, but if you're making soup or don't really like meat, the front row is a very good choice. <>

In fact, if you buy vegetables in the market, the ribs are to be taken away in a whole, because many people like the back row, so if you sell it in the front and back rows, it is easy to cause no one to buy in the front row, because his meat is very small, if you buy the front row, it is better to buy bones directly, this is such a reason, just like when buying chicken and duck meat, a neck is generally attached, after all, the seller also wants to make money, which is also a means of making money. <>

In fact, the choice of the front and rear rows still depends on personal preferences, whether it is the front row or the back row can make very delicious dishes, the front row can be used to make porridge and soup, steaming may not be so suitable, but it is still a good choice for frying, the nutritional value of pork bones is still very high, so compared to the front row, I recommend soup or porridge the most. For the pork back ribs, its methods are varied, how to do it is very delicious, the most classic dish may be steamed pork ribs with soy sauce, steamed pork ribs are best to use the back row of the pig, it is not fat or greasy to eat, easy to debone, a bite of a piece, in addition to sweet and sour pork ribs, because the front row has less meat, so the back row is the best choice to make sweet and sour pork ribs The aroma of the pork ribs plus the sweet and sour appearance is very enjoyable to eat.

When buying pork ribs, it is better to buy back ribs, because the back ribs are thick, the meat is fresh and tender, and there are some cartilages, which have a good taste and high nutritional value after cooking.

Pork ribs are a kind of meat ingredients that people often eat, it can be divided into three parts: front row, back row and middle row, the middle row is all pork ribs are also called ribs, and the front row is close to the pork neck ribs, when buying with neck bones, the back row is close to the pork buttocks ribs, the amount of exercise in this part is relatively small, it is thick and tender, with more cartilage, the food value and taste are better than the front row.

1. Ribs are lined up after buying

When buying pork ribs, it is better to choose the back row, because the edible value of the back row is high, and the edible part is more, it not only has meat and ribs, but also some cartilage, which is suitable for stewing and steaming, and can also be used to make soup and use the back row to make soup, which will let the bone marrow in the ribs penetrate into the soup, and will make the cooked pork rib soup taste delicious and have a good tonic effect. It is more suitable for purchase than the front row, but the rear row is slightly worse than the middle row, which is the rib row.

Second, the characteristics of the front row

Although the front row is also ribs, he is a whole rib close to the front of the part, particularly close to the pig's neck, this place has more bones, less meat, and will have the vertebrae on the pig's neck, this part of the ribs is easy to make the meat quality when cooking, the taste is not very good, but it is cheaper than the back row, this kind of ribs is suitable for making braised pork ribs or sauce pork ribs, not suitable for making soup or cooking porridge to drink.

3. Methods and techniques for selecting pork ribs

When choosing pork ribs, you only know that it is better to buy the back row, but also pay attention to the identification of the quality of the ribs, you have to buy me those bright red and pink ribs, because such ribs are the freshest, if you find that the color of the back row is white or dark, don't buy it again, because such ribs are not fresh or close to spoilage. When buying pork ribs, you can also touch them with your hands, if you feel that the pork ribs are soft and elastic and have no sticky feeling, it means that the quality is good and you can buy it.