Tips for Differentiating Between Young and Old Ribs
| Characteristics | YOUNG RIBS | OLD RIBS |
| Observe external characteristics. | The ribs have smaller bones, flatter bones, more meat, fewer bones, and often have cartilage. | The ribs have larger, harder bones, less meat. When cooking, it takes more time and the meat is usually tougher. |
| Uses. | Make dishes such as grilling, simmering, sautéing with lemongrass and chili. | Suitable for making soups, broths, refreshing drinks, and not filling. |
Choose the Right Ribs for Your Dish
– Stir-frying, braising, frying or grilling: Choose young ribs as they have more meat and fewer bones, resulting in a soft, fragrant, and delicious texture when cooked in these ways.
– Stewed soups: For stewed soups, choose old ribs to extract the broth. The broth from old ribs is sweet and the meat is chewy, making it soften and more delicious during the stewing process, without a fatty feeling.
There is also ribeye, which is the meat part of the pork loin still attached to a rib bone. It is commonly used to make grilled, fried, or pan-fried dishes.
Based on these simple distinguishing methods, you can now select the right ribs for your dishes. Enjoy your meal!
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