Spare Rib

This cut comes from the upper part of the shoulder after the blade has been removed. It may be boned, stuffed and rolled for roasting, or cut into meaty spare-rib chops for frying, grilling or roasting. Alternatively, the joint may be braised or cut into chunks and stewed.

The spare rib joint should not be confused with spareribs, which are taken from the lower ends of the rib bones.