Newbie question from Switzerland again
Ribs isn't something that is common - or even available - in Switzerland. I had a long talk with out butcher (one of the great things living in a small village that has an actual butcher) but he just doesn't know how to cut them - and he doesn't know what exact piece from the pork and/or beef the ribs actually are.
I searched the web for pictures on what he should do and checked out the 101 guides on here but it is still not very clear what exactely he should do.
Does anybody know a site - or can send me pictures to stuffcollector@gmx.net on what the different rib cuts (baby back, spare, loin etc) are and where the different pieces are located on the animal? I would really appreciate it!
cheers from Switzerland and thanks
Reto
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