38 © 2017 2019 ST LOUIS SPARE RIBS (TIRA COSTILLA) Approx. 2-2.5lb Spare ribs are larger, fattier ribs cut from around the belly. This cut needs to be cooked slowly to make it tender. BUTCHER INFORMATION: Cut from the Rib Plate (whole spare rib). Smaller than conventional pork spare ribs. COOKING/PLATING TIPS: Cook similarly to traditional pork spare ribs – braise, smoke, roast, etc. MENU TYPE: Low to Medium Price Point. Spare ribs are an afford- able, flavorful addition to menus from Southern soul food & barbecue to Asian & European. BABY BACK RIBS (TIRA COSTILLA ESPINAZO) Approx. 1-1.5lb Baby back ribs are shorter and leaner than spare ribs. This cut needs to be cooked slowly to make it tender. BUTCHER INFORMATION: Cut from the Rib Plate (whole spare rib). Smaller than conventional pork baby back ribs. COOKING/PLATING TIPS: Cook similarly to traditional pork spare ribs – braise, smoke, roast, etc. MENU TYPE: Low to Medium Price Point. Baby back ribs are an afford- able, flavorful addition to menus from Southern soul food & barbecue to Asian & European. 11-RIB FRENCHED RACKS (CHULETERO) Approx. 4-6lb One of the most prized pork cuts, the rib rack offers tender, delicious meat with cleaned bones for an elegant presentation. These racks are each cut into two half portions. BUTCHER INFORMATION: Cut from the Rib primal. Bone in. Chine & featherbone removed.Frenched & cut in half. COOKING/PLATING TIPS: Roast whole & slice or pre-slice into rib chops for fast grilling, searing, pan roasting or sous vide. MENU TYPE: Medium Price Point. Iberico rib chops & roasts will fit into almost any menu as a star center-of-plate offering.