Chapter 10 - Section 10.3 - Muscles of the Trunk - Apply What You Know-2 - Page 330: 2

"Spare ribs" typically refer to the ribs from the lower portion of the pig's ribcage. These ribs are known for their meatiness and flavor. The muscles eaten as "spare ribs" are primarily the muscles located between the bones of the ribcage. Specifically, the primary muscles found in spare ribs are the following: 1. **Longissimus Dorsi:** This muscle runs parallel to the spine and is also known as the "long back muscle." It is the main muscle that makes up the meaty part of spare ribs. 2. **Serratus Ventralis:** This muscle is located along the outer surface of the ribcage and contributes to the meat on the outer side of the ribs. 3. **Intercostal Muscles:** These are the muscles located between the ribs themselves and contribute to the overall meatiness of the spare ribs. The tough fibrous membrane that you find between the meat and the bone of spare ribs is called the "peritoneum" or "silver skin." It is a thin, translucent membrane that surrounds the muscles and organs within the ribcage. While it is edible, it can be quite tough and is often removed before cooking or eaten as part of the dish if it becomes tender during cooking. Many cooks prefer to remove the peritoneum to make the spare ribs more tender and to allow seasonings and smoke to penetrate the meat better during the cooking process. This is typically done by loosening a corner of the membrane with a knife or your fingers and then pulling it away from the meat. Removing the peritoneum can help improve the overall texture and flavor of the spare ribs when they are prepared.

"Spare ribs" typically refer to the ribs from the lower portion of the pig's ribcage. These ribs are known for their meatiness and flavor. The muscles eaten as "spare ribs" are primarily the muscles located between the bones of the ribcage. Specifically, the primary muscles found in spare ribs are the following: 1. **Longissimus Dorsi:** This muscle runs parallel to the spine and is also known as the "long back muscle." It is the main muscle that makes up the meaty part of spare ribs. 2. **Serratus Ventralis:** This muscle is located along the outer surface of the ribcage and contributes to the meat on the outer side of the ribs. 3. **Intercostal Muscles:** These are the muscles located between the ribs themselves and contribute to the overall meatiness of the spare ribs. The tough fibrous membrane that you find between the meat and the bone of spare ribs is called the "peritoneum" or "silver skin." It is a thin, translucent membrane that surrounds the muscles and organs within the ribcage. While it is edible, it can be quite tough and is often removed before cooking or eaten as part of the dish if it becomes tender during cooking. Many cooks prefer to remove the peritoneum to make the spare ribs more tender and to allow seasonings and smoke to penetrate the meat better during the cooking process. This is typically done by loosening a corner of the membrane with a knife or your fingers and then pulling it away from the meat. Removing the peritoneum can help improve the overall texture and flavor of the spare ribs when they are prepared.