Peeled ribs (also ribs or ladder ) are specially cut pieces of pork .
- The 10 cm wide strip is cut lengthways on the pork belly. The rind is first removed from this strip . Then the bacon or fat is separated from the ribs.
- The ribs are completely separated from the rind and bacon or fat.
In Germany peeled ribs are often cooked or braised in stews.
Variants from other countries
- Schälrippchen be in the US kitchen Spareribs called and are typically part of the barbecues .
- Peeled ribs are also popular in Chinese cuisine , where they are divided into three to four ribs before preparation and called páigǔ ( Chinese 排骨 ). In southern China's Cantonese cuisine , for example, there is a popular dish called “ ribs with black soybeans ” ( 豉 汁 排骨 , chǐzhī páigǔ , Jyutping si 6 zap 1 paai 4 gwat 1 ) which can also be served as dimsum .
- In the Netherlands 'krabbetjes' are known, they are often cooked in soup 'Erwtensoep'.
- The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition, ISBN 978-3-86641-187-6
- Dr. Oetker: Local cuisine from AZ ; P. 229 Recipe for braised peeled ribs; ISBN 978-3-7670-0780-2
- 豉 汁 排骨 - "Ribs with (fermented) black soybeans". In: www.xiachufang.com. Retrieved July 12, 2019 (Chinese).
- 豉 汁 排骨 - "Ribs with (fermented) black soybeans". In: cook1cook.com. Retrieved July 12, 2019 (Chinese).