How to cook these ribs? (British butchers doing my head in)

grin_phi

Hi forum, 

As the title says, British butchers are really doing my head in. Whenever I order ribs, they seem unable to simply give me what i ask for.

This is the most recent case. Went to the butchery counter at a local rare breed farm and asked for a rack of spare ribs, from the belly, not loin or baby back ribs. Simple right. I got some weird question about the shoulder but I thought we were on the same page.

When I came back to the counter I was given what you see in the first photo. 7ish really meaty ribs but from the shoulder. C'mon. 

I look back over to the table and I see the remaining half pig complete with belly and ribs. I say, ah, actually, I said belly ribs, pointing. 

Then I get given what you see in the second photo. 7 more ribs, from the belly under the skirt it seems, but pretty small. And not a full rack like you see Franklin or anyone else cook.

By this point, everything is awkward because they've smashed up a pig and I've go no idea what I should have asked for to get the rack of spare ribs like I wanted. 

Anyway, question now is, how do I cook these? Like spare ribs? Or do shoulder ribs need longer? Or have I got a rack of spare ribs but in two parts? 

Your knowledge, expertise and support appreciated. 

Thanks, Grin_Phi


Photo 1 - ribs from the shoulder. Country style? Spare? Not sure.

YukonRon

That is messed up. 
The first bag of meat I think I would try to cook like a butt/shoulder. It looks ore like a roast. The second package I would try cooking like spares as they appear to be larger in size than backs.
Others might be of more help, and may have resources that you can have your butcher refer to for future cuts for you. I hope this link works for you and helps.
http://amazingribs.com/recipes/porknography/pork_cuts.html

SmokeyPitt

If it helps here is a video that shows a butcher separating a hog and includes the spare ribs.  

You will see when he separates the shoulder he counts over and takes 5 ribs.  I think that is what you have in your first pic- some of the shoulder still attached to ribs.  I am not sure what butchers in the US typically do with those ribs attached to the shoulder.   I think I would just leave them attached and cook it like a small shoulder roast.  

I think the other bag are spare ribs and it looks like they are trimmed up okay so I would just cook them as spares.  As you mentioned they just gave you less ribs for some reason.  

jtcBoynton

"asked for a rack of spare ribs, from the belly, not loin or baby back ribs. Simple right. I got some weird question about the shoulder but I thought we were on the same page."  

Not simple.  Seems the standard way to butcher a pig is different in England than the US.  You are asking the butcher to cut it up in a way he probably never has or even thought of.  US butchers will commonly remove the rib cage and split it into baby backs and loin ribs (which of course leaves boneless pork loin roasts).  British butchers not so commonly.  Apparently bone-in pork chops are a big item so the default is to leave the ribs attached to the loin.  

You may have better results if you ask for a whole ribcage.  Then have it split longwise into baby backs and spares.

caliking

+1 for showing them a video or pictures of what a rack of baby backs or spares looks like. Probably the easiest way to explain it to them.

I feel your pain. Most of the places that sell goat here have Hispanic cutters, and I could never explain that i wanted the bones cut transverse so that the marrow stays in. They would generally hack up a leg with a bandsaw any which way.

Now I carry a "bone kit" in my car, with one bone cut transverse (the right way) and one cut longitudinal (the wrong way). I carry it in to the shop now and show the guy the right bone. Has worked well for the past couple of years. 

grin_phi

Thanks all, this is starting to make sense. 

Seems to me the shoulder ribs I got were spare and loin ribs in one. And the other ribs were the rest of the spare ribs, with all traces of the bacon removed. 

So I've basically got a rack in two parts, plus some. I'm gonna have to be much more descriptive next time. At least now I know what I'm asking for and what they might feel more inclined to do!

jtcBoynton

If you have trouble getting a Boston Butt/Pork Butt/Pork Shoulder, ask for pork collar with blade bone in.

"Ribs off the bacon pig" may also be the term that gets you ribs as you want.

HeavyG

Sign up for a class - http://www.theguardian.com/lifeandstyle/2014/feb/07/five-best-butchery-schools-do-something

Learn how they do it in the UK and that will help you communicate with your butcher.

DaveRichardson

Paging Scotty...... @SGH......

SGH

DaveRichardson said:

Paging Scotty...... @SGH......

In the first pic I can't see it well enough to say for sure what they are. But judging from the length (not cross section) I would say that they are the forward section of the ribs. Again, being wrapped in plastic in the pic it's hard to say for sure.
However, pic #2 being much more clear, that is the trailing end and/or tail section of the rib cage. Basically spares that have been lobbed short of a full rack. As such, I would cook both items just as I would cook a full rack of spares. Hope this helps my friends. 

grin_phi

Thanks all - really helpful responses. Should help me get what i need next time.