Short Ribs are beef. They consist of the lower 3-6 inches of the rib cage of a cow, near the breast bone. They contain large amounts of connective tissue that needs long hours of cooking at low temperatures to render and become tender. Beef short ribs are typically cut in 2 main ways. Ribs cut parallel to the bone are known as English Cut and are common in American barbecue. Short Ribs are also commonly cut across the bones in thinner slices, known as Flanken Cut, which are common in Hawaiian and Korean cuisine.
Are there pork Short Ribs?
The pork equivalent of beef short ribs are spare ribs, which are not typically referred to as short ribs. Like their beef counterpart, pork spareribs come from the lower part of the rib cage near the breast bone. “St. Louis” ribs are spareribs where the sternum bone, cartilage, and “rib tips” have been removed.
