Terminology
Etymologists find the term came from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), whose parts refer, in order, to rib and spit.
- Pork spare ribs are also popular in Chinese and American Chinese cuisine, they are generally called paigu (Chinese: 排骨; pinyin: páigǔ, Cantonese: paai4 gwat1; literally "row of bones"). When removed from the bone and roasted, or when roasted after marinating in a red coloured stock, they are called char siu (叉燒).
- In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.
Read more about this topic: Spare Ribs