Pork spare ribs

spare ribs / costela de porco / 排骨

Flavor and role: Ribs from the pork belly side, with meat and fat evenly between the bones. Long simmering or slow roasting makes the meat fall off the bone.
Typical dishes and uses: Feijoada, barbecue ribs, Chinese sweet and sour ribs, substitute in gamjatang (Korean pork bone stew)
Substitutes: Use the same weight of baby back ribs or pork shoulder (cut cooking time by 30% for shoulder).
Storage: 1–2 days in the fridge, 3–4 months frozen. Soak in cold water for 30 minutes to draw out blood before using.
Main countries: United States · Brazil · China
Used in this book: Feijoada (Black Bean and Pork Stew)Bak Kut Teh Kuy Teav (Cambodian Pork Noodle Soup)Sinigang na Baboy (Pork Tamarind Sour Soup)Prime-Rib Bak Kut Teh with Double Pork Stock and Garlic Rice Peppery Bak Kut Teh Ramen with Soy-Marinated Egg Silky Cantonese Congee with Pork Rib Broth and Crispy Shallots Overnight Rib-Stock Erwtensoep with Katenspek Rye Feijoada Completa with Garlic Kale and Farofa Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Phnom Penh-Style Kuy Teav with Crispy Garlic Locro Patrio with Osso Buco and Smoked Bacon Pozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Samlor Korko with Slow-Simmered Pork Ribs and Smoked Fish Sancocho Trifásico (Beef, Pork and Chicken) with Hogao Clear-Broth Pork Rib Sinigang with Fresh Tamarind Extract Homemade Zakwas Żurek with Smoked Ribs

Updated 2026-10-10