Etymology:
Meaning:
A cut of pork from the lower part of the rib cage, containing the belly and short ribs.
Origin:
The term "spareribs" originates from the Old English word "spêre-rib," which literally means "ribs that are spared or separated." The name refers to the fact that this cut of meat was traditionally spared from being turned into salted pork, known as bacon, and was instead consumed fresh.
Development:
Usage:
Spareribs are typically prepared by grilling, roasting, or braising. They are often seasoned with a variety of spices, such as paprika, garlic powder, and cumin. Spareribs are a popular dish in many countries, including the United States, Canada, and China.
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