Spare ribs

In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, which then may be fried, steamed, or braised.

In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce.

This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes.

Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks.

American butchers prepare two cuts: Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.