When braising pork spareribs, the individual ribs are usually chopped into to 2 to 3 inch pieces. For deep frying, the ribs are chopped into 1. 5 to 2 inch pieces. A typical rib will yield 3 pieces of 2-inch lengths. Chopping pork ribs for braising or frying is quite simple. Rib bones are soft, and easy to cut through.
When cooking pork ribs, getting through the hard rib bones to portion or serve the meat can be intimidating for home cooks. But have no fear! With the right tools and techniques, you can become a pro at cutting through pork rib bones.
Learning proper rib bone cutting skills allows you to divide racks into individual ribs, remove the bones entirely for boneless ribs, and even elegantly “french” the bones. Read on for a complete guide to masterfully cutting pork rib bones and taking your ribs to the next level.
Benefits of Learning to Cut Rib Bones
Cutting through rib bones may seem like a lot of work, but it offers many advantages:
- Portion ribs into single servings or smaller sections.
- Remove bones to use the meat in other dishes like stews, sandwiches, etc.
- “French” the bones for a polished restaurant presentation.
- Cut ribs to shape to fit pans, smokers, and grills.
- Separate rib sections like loin and brisket for easier eating.
- Create uniform sizes so ribs cook evenly from end to end.
Once you know how, you’ll have total flexibility when cooking ribs.
Best Tools for Cutting Rib Bones
Specialized tools aren’t required – just a couple of sharp implements:
- Chef’s knife – An 8 to 10 inch knife works for most tasks.
- Meat cleaver – The weight makes chopping through bone easier.
- Honing steel – Keep edges razor sharp. Dull blades are dangerous.
- Cutting board – Choose a board that won’t slip. Wood or thick plastic are best.
Invest in quality knives and keep them keenly sharp for easy, safe cutting
Proper Technique for Cutting Rib Bones
Follow these steps for clean, effortless cuts through pork ribs:
1. Identify the Natural Joints
Turn the rack over and locate the separations between each rib bone where they meet the spine. These joints are where you’ll cut.
2. Score Along the Joint Lines
Use the tip of your knife to score shallow lines along each joint. Don’t cut all the way through yet. Scoring helps guide the knife.
3. Cut Through the Joints
Place your chef’s knife perpendicular to the scored joint line. Apply steady pressure and cut completely through the joint, separating the two bones.
4. Use a Cleaver for Dense Joints
For extra stubborn joints near the spine, use a meat cleaver. The weight lets you chop right through.
5. Repeat on Both Sides
Once one side is cut, flip the rack and repeat on the opposite side to fully separate the ribs.
Advanced Rib Bone Cutting Techniques
Once you’ve mastered the basics, try these advanced bone cutting methods:
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Frenching: Elegantly expose the bone by scoring and slicing the meat away from the ends. Leave 2-3 inches bare.
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Boneless ribs: Cut all the way along both sides of bones, then underneath to remove bones and square off the sides.
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Butterflying: Cut along one side only, then open flat like a book. Trim away excess bone.
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Rib tips: Separate the tapered ends from the wide ends by cutting across the bones midway down the rack.
Serving Suggestions for Cut Ribs
Get creative with cut rib placement:
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Leave bones in for classic hand-held ribs.
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Chop into bite-size riblets for finger food.
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Mix boneless chunks into tacos, sandwiches, salads.
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Drape frenched ribs over the edge of the plate for drama.
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Make a ribs sampler with a variety of shapes and cuts.
Storing and Freezing Cut Ribs
Follow these guidelines to keep ribs safe and fresh:
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Refrigerate raw ribs at 40°F or below. Use within 4-5 days.
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Freeze tightly wrapped in bags or butcher paper for 4-6 months maximum.
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Marinate in the fridge no more than 2 hours. Discard used marinade.
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Thaw frozen ribs overnight in the refrigerator. Don’t thaw at room temp.
Proper storage prevents waste and foodborne illness.
With the right knives and simple techniques, cutting through pork rib bones is easy. Adjust ribs to your cooking needs, get creative with shapes and cuts, and take your ribs to the next level. Confidently chop racks into any configuration. Your diners will be amazed at your culinary skills!
Cut the ribs apart
Starting with a rack of ribs, use your knife to cut between them. Separate the ribs and set them aside.
Rib bones are soft. With a heavy cleaver, you can chop them in a single stroke. It is easier to place a chef’s knife across the rib and hit the blunt end of the knife with a mallet.
Chop ribs for deep-frying into 1.5 to 2-inch lengths. I usually divide each rib into thirds.
Chop ribs for braising into 2. 5 to 3 inch lengths. I divide shorter ribs in half, and longer ribs into thirds.
Place the rib, lean side down, lengthwise in the center of the cutting board. Position the knife at the desired length. Tap the knife gently with the mallet. Repeat until the rib is cut into appropriately sized pieces.
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FAQ
How to cut pork rib bones at home?
How do you cut through a rib bone?
How do you cut pork ribs with a knife?
With the pork ribs facing up, place the blade of your knife beneath the bottom of the rib bones and run it carefully along the curve of the ribs. You may have to do this once or twice to make a clean line at the rib tip section. The next step is to remove the flap meat, the odd triangular-shaped piece after the last rib.
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
How do you cut ribs?
Locate the cartilage that separates the ribs from the large piece of meat at the bottom and make a cut perpendicular to the rib bones along the cartilage line. Cut ribs 5 through 12 into 4 in (10 cm) strips. Measure 4 in (10 cm) down from the top of the ribs and make a cut through all of the ribs perpendicular to the bones.
How do you cut ribs with a boning knife?
Use a boning or breaking knife to cut ribs. Specifically, use these knives that also have either a straight or granton edge. . A straight edge knife is smooth on the cutting side as opposed to a serrated edge that would have large grooves. A granton edge has a row of identical scallops on each side of the cutting edge. Set out a cutting board.