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place your hands on your hips and move them up until you feel bones, what you feel is your ribs.
The ribs should be cooked with bone down.
For both spareribs and loin back ribs, you should expect 11-14 bones in a whole slab.
It contracts and relaxes to help pull air into the lungs and push it back out. The diaphragm contracts and moves lower which expands the ribs and allows air to move into the lungs. When it relaxes, the ribs contract and push air back out of the lungs.
yes.yor ribs move 5 million times a year, everytime you breathe!
Your diaphragm lowers and your ribs expand outwards
Outwards and upwards
To look best from the outside, ribs are placed twords the house, but if you want the best view from your back deck then the ribs can be faced outwards.
spare ribs are on top of the rib cage chest baby back r on the back and short ribs are cut against the grain. Duly noted. Additionally helpful information would be that back ribs, be them beef or pork baby back ribs, are called so because the literally come from the back of either the cow or pig. These can often have a plumper meat to bone ratio. As is my understanding, beef finger and pork spare ribs are physically more frontal. St. Louis are just trimmed pork spare ribs Beef short ribs are cut against the direction of the ribs so one length of them features evenly spaced cross sections of ribs that run it's width
Baby back ribs are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.
Baby back ribs are pork ribs that are smaller in size. Most UK butchers think that a baby back is small cut of ribs. For BBQ aficionados and classically trained butchers baby back ribs are a special cut of pork rib, taken from the rib portion closest to the spine alongside the loin. A picture of the various cuts can be found on the following site images.huffingtonpost.com/2010-09-02-cuts.jpg
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