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A&E >  Food

Choose Ribs That Tickle Your Fancy

By The Associated Press

There are three types of pork ribs, each with a faithful following. Choosing the right rib is a matter of personal preference.

Pork back ribs, also called baby back ribs, are cut from the blade and center section of the loin and are known for the “finger meat” between the rib bones. Back ribs are a favorite because they are meaty and easy to handle. Plan 1 pound per person when purchasing pork back ribs, which generally weigh between 1-1/2 and 1-3/4 pounds per rack.

Spareribs, which come from the belly or side of the hog, are the least meaty of all pork ribs, but they spare nothing in taste. Plan on 1 pound per serving.

The meatiest ribs are called country-style. Cut from the rib end of the loin, these pork ribs offer more meat than bone and can be eaten with knife and fork. A half-pound of country-style ribs satisfies most appetites.

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