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 ribs, getting through those bony slabs can be a daunting task. Pork rib bones seem hard and intimidating to cut through. However, with the right tools and techniques you can easily master cutting rib bones to prepare ribs just how you like them.
Learning how to properly cut through pork rib bones allows you to portion ribs remove bones entirely for bone-in cuts and even French cut bones for dramatic presentation. Get ready to take your rib recipes to the next level!
Why Learn to Cut Rib Bones?
Before diving in let’s look at why cutting rib bones can be incredibly useful
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Portioning ribs – Cut between bones to divide full racks into smaller servings.
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Cut out the bones. This will leave you with chunks that still have bones, which are great for stews, braises, and other dishes.
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Frenching bones – This polished technique exposes bone ends for a classy presentation.
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Customize shapes – Cut ribs to shape to fit your smoker, pan or other cooking vessel.
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Separate muscles – Divide rib sections like loin, brisket and chuck for easier eating.
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Uniform sizes – Cutting ensures evenly-sized pieces cook at the same rate.
Once you know how to cut through pork rib bones confidently, you open up many possibilities for preparing the very best ribs.
Best Tools for Cutting Rib Bones
You don’t need fancy gadgets to cut rib bones. Two simple tools make the job easy:
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Sturdy chef’s knife – A well-made 8 to 10 inch chef’s knife handles most tasks.
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Meat cleaver – The heavier weight helps chop through bone. Use for sectioning racks.
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Honing steel – Keep blades sharp. Dullness makes cutting much harder.
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Cutting board – Choose a large board that won’t slide around. Wood or thick plastic work well.
A quality set of knives properly cared for will make cutting rib bones effortless. Invest in pieces built to last.
Proper Techniques for Cutting Pork Rib Bones
With the right tools in hand, follow these techniques for success:
Identify the Joints
Turn the rack over so the bone side faces up. Locate the natural separation between each rib bone. The spaces between bones are where you’ll cut.
Score Along the Joints
Use the tip of a sharp knife to score lines along the joints. Cut shallowly so you don’t cut all the way through yet. Scoring helps guide deeper cuts.
Cut Through Each Joint
Position your chef’s knife perpendicular to the scored joint line. Apply firm, even pressure and cut all the way through the joint, separating the two bones. Remove ribs as you go.
Use a Cleaver for Dense Joints
For extra dense rib bones near the spine, switch to a meat cleaver. The added weight lets you chop cleanly through stubborn joints.
Cut on Both Sides
Once one side is complete, flip and repeat the process on the bone’s other side to fully separate the ribs.
Advanced Rib Bone Cutting Techniques
Once you’ve mastered the basics, try these advanced bone cutting skills:
Frenching the Bones
This elegant presentation exposes 2-3 inches of bone. Score around the meat to be removed. Carefully slice away the meat, leaving bone exposed.
Boneless Ribs
To remove bones fully, simply cut all the way along either side of the bones, then cut under them to free the meat. Square off sides.
Butterflying Ribs
For flatter ribs, cut down one side of the bone only. Open the slab like a book to flatten. Trim away excess bone and square edges.
Rib Tips
Separate the tapered rib ends from the wide ends for distinct pieces. Cut perpendicular to the bones about midway down the rack.
Serving Suggestions for Cut Pork Ribs
Creative cutting opens up many plating possibilities:
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Leave bones in for knife-and-fork ribs. Guests gnaw right off the bone.
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Chop into bite-size riblets. Toss in barbecue sauce for finger-licking appetizers.
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Layer boneless chunks into tacos and sandwiches for meaty fillings without bones.
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Drape frenched ribs over the plate edge for an elegant presentation.
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Pair a variety of shapes like riblets, cutlets and tips for ribs sampler platters.
Take your ribs from ordinary to extraordinary with artful placement.
Storing and Freezing Cut Ribs
For food safety and quality, observe these storage guidelines:
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Refrigerate – Keep raw ribs cold at 40°F or below and use within 4-5 days.
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Freeze – Wrap ribs tightly in freezer bags or paper. Freeze for 4-6 months maximum.
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Marinate – If marinating more than 2 hours, do so in the refrigerator. Discard used marinade.
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Thaw – Thaw frozen ribs overnight in the fridge. Don’t thaw at room temperature.
Following safe storage practices keeps ribs fresh and flavorful.
Master the Art of Cutting Rib Bones
With a sturdy knife, proper technique and a little practice, you’ll be cutting through rib bones with confidence. Adjust ribs to your exact specifications, create elegant presentations and improve recipes through creative cuts. Pork ribs offer unlimited potential beyond basic racks – bring it out with specialized bone cutting skills. Your diners will be amazed at your culinary chops!
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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.
How to Cut Pork Ribs into Pieces with a Meat Cleaver | Costco Item 1262070 | Tramontina Cleaver
FAQ
How to cut pork rib bones at home?
How to cut ribs without a cleaver?
What tool is used to cut ribs?
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.
Should you cut your own ribs?
Not to mention, cutting your own ribs saves money, as pre-cut ribs bought at grocery stores tend to be more expensive. For pork, this cut of meat is simply called spare ribs. For beef, the spare rib equivalent is called short ribs. Wash your hands. It is important to wash your hands every time you are about to handle food.
How do you end a pork rib rack?
The part you want to end with is the pork rib section. Other parts will need to be cut away from the ribs. The skirt is a flap of meat located on the back of the rack in the middle. The rib tips are on the bottom of the rack. The point is a large piece of meat at one far end of the ribs.
How do you cut a 4th rib?
Starting at the 4th rib makes it easier to cut as it’s more visible in terms of where the bone starts and ends. Once you make that initial cut you want to continue in a parallel line, cutting all the way through the cartilage in order to remove the rib tip.