I love to cook. I bought 10 lbs (4.5 kg) of pork belly (These are the pig’s “abs” and are what they slice and cure to make bacon) with the skin still attached today for $30. I cut it into 4 pieces and froze 3 of them. I sliced the pork belly down the middle longitudinally then sliced 1/2″ (1.5 cm) slices and cooked it with one rack of beef ribs. I prepared the ribs by simply cutting 1/2 way between each rib. Then I rubbed both the ribs and the pork belly with spices (I use a blend of pretty equal amounts of salt, Montreal Steak Seasoning, Chili powder and Black Pepper. I use about 1/4-1/2 that amount of onion powder, garlic powder, turmeric, cinnamon, and cumin) then I fry the meat in bacon fat for about 2 minutes a side. The skin side of the pork belly I cooked a little longer. I then baked it at 275 degrees Fahrenheit (135 degrees Celsius) for 1 hour in a baking pan smeared with butter and covered with Aluminum foil. It came out melt in your mouth tender, fatty and flavorful.
Where did you buy the big pack with the pork belly from? How much did that cost? I would love to find that!!!
I got it at the Kirtland Air Force Base Commissary, one of my “Retired Military” benefits. You probably would have to go to a butcher to get it otherwise. I think at many major grocery stores, the butcher could order it for you. My piece cost $29.18 and weighed 10.69 lbs. It cost $2.73/lb.
Hi! Sadly, I do not like to cook. I just want to come over and eat these ribs at your house. But don’t worry, you’re safe – I live in NY and very seldom get over your way. Thank you for ALL your contributions to ZC living – it truly is the BEST EVER – I’m so sorry I didn’t learn about this 40 years ago. Best wishes always!
Thanks, Melissa. I spent the last 15 years of my career in New York. Mostly in the Albany/Schenectady area, then in the Glens Falls area and eventually Watertown. Upstate NY is beautiful and so many people don’t know about it. I did a YouTube Video a long time ago about hiking one of the many trails I hiked in the Adirondack State Park, at 6 million acres the largest state park in the country and it’s in New York. Here’s the link. https://www.youtube.com/watch?v=3I485fKiJ20&t=2s
I’m on a multiday fast, so I will break my fast with a small portion of your offerings. Looks great, thanks for sharing!! 🙂
I’m 3 weeks into a 2 month every other day 42:6 fasting experiment. So far I feel great. I’ve had some pork belly every eating day so far. I love the stuff.
It contains the spareribs and the pork belly, a fatty slab of meat that is sometimes cooked.
Because most of the meat is kept with the ribeye steaks and roasts, the back ribs don t have quite as much meat as the short ribs.
I know but they have a lot more delicious, nutritious fat than spare ribs.
If you cook beef back ribs on the grill or roast them in the oven, they will probably not be quite as tender as pork ribs prepared the same way.
You might be right about pork ribs being more tender but you can cut the meat of my beef ribs with a fork easily and beef ribs are much fattier than pork ribs. I find pork ribs “too dry” for my tastes because of the lack of fat.