When braising pork spareribs, the individual ribs are usually chopped into to 2 to 3 inch pieces. For deep frying, the ribs are chopped into 1.5 to 2 inch pieces. A typical rib will yield 3 pieces of 2-inch lengths. Chopping pork ribs for braising or frying is quite simple. Rib bones are soft, and easy to cut through.
Tools:
- A sharp chef’s knife or cleaver
- A good, thick cutting board
- A meat hammer or wooden mallet
Cut the ribs apart
Starting with a rack of ribs, use your knife to cut between them. Separate the ribs and set them aside.
Chopping pork ribs
Rib bones are soft. With a heavy cleaver, you can chop them in a single stroke. With a chef’s knife, it is easier to position the knife across the rib and tap the blunt edge with a mallet.
Chop ribs for deep-frying into 1.5 to 2-inch lengths. I usually divide each rib into thirds.
Chop ribs for braising into 2.5 to 3 inch lengths. I divide shorter ribs in half, and longer ribs into thirds.
Place the rib, lean side down, lengthwise in the center of the cutting board. Position the knife at the desired length. Tap the knife gently with the mallet. Repeat until the rib is cut into appropriately sized pieces.
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