Cut from both sides of the rib cage, pork ribs—commonly known as spare ribs—have just the right amount of fat and connective tissue. This classic cut is known for its rich, meaty texture and satisfying chew. Each bite offers the perfect balance of tenderness and tension between the bone and meat, making it ideal for pan-searing, grilling, or slow-cooking in soups. The magic of pork ribs lies in the "marinate, grill, and glaze" process. Whether it’s smoky American BBQ, savory Japanese miso, or sweet Taiwanese soy-braise, the layers of flavor make every bite unforgettable. For a tender finish, slow-cook the ribs first, then bake or grill for a golden glaze—this is a pro-level method. Prefer crispy edges? Try high-temp air frying for a crunchy surface and clean separation between meat and bone.