For the Love of Pork

Ribs! We have them...hogs have them...and the butcher counter has them! Country ribs, baby back ribs...what's the dif?

Country style ribs:

• are cut from the same loin portion as back ribs, with the loin meat intact (and don't really have ribs, per say.)
  
• usually have more meat than pork back or side ribs
• have a loin section that's butterflied to create a thick, flat piece of meat...peameal is the other premium, tenderloin section of the loin (of course...that's why it's soooo good!)
  
• are great for grilling

Back ribs (baby back ribs, back ribs or Canadian back ribs, eh):

• are taken from the top of the rib cage
• are usually a "rack" of 8- 13 ribs, typically 10-13
  
• have meat between the bones and on top of the bones
• are shorter, curved and meatier than spare ribs
• the rack is shorter at one end
• and are also good for grilling
  

Any way you look at it...pretty tasty...

Some trivia:

• Do you have a p0rkfish in your aquarium???? The porkfish, which originates from the Western Atlantic has a yellow head and fins accenting a silver-gray base with two black vertical stripes. It is a peaceful fish that makes a wonderful addition to a peaceful saltwater fish-only aquarium.

• Ever heard of a red river hog??? The shaggy, foxy red coat has contrasting black and white markings on the head, including a white eye ring. The leaf-shaped ears have long black and white tassels and the erectile mane which runs the length of the spine is white. It's found in western and central Africa.

So long for now and enjoy August.

See you next month. Comments are always welcome at Gord's

Gordette