sparerib
Language: English
Part of speech: noun
Pronunciation: ipa: /ˌspɛəˈɹɪb/
ipa: /ˌspɛɚˈɹɪb/
rhymes: -ɪb
Forms: form: spareribs
form: spare-rib
form: spare rib
form: spear-rib
Etymology: Probably borrowed from Low German ribbesper, from Middle Low German ribbespêr (“spare-ribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The word was transposed, with the first element becoming confused with English spare due to folk-etymology. Compare also English ribspare (rare, modern uses dialectal).
Senses: examples: text: SPARERIBS AND SAUERKRAUT […] Place sauerkraut in greased baking dish and sprinkle with brown sugar. Brown spareribs under broiler heat, season and place on sauerkraut.
ref: 1976, Ruth Berolzheimer, editor, Culinary Arts Institute Encyclopedic Cookbook, new rev. edition, Chicago, Ill.: Culinary Arts Institute, →ISBN, page 384:
text: Winter Melon, Pearl Barley, and Sparerib Soup […] Place spareribs, chicken giblets, scallops along with their soaking liquid, pearl barley, orange peel, ginger, and winter melon in a large pot along with 4 quarts of cold water. Bring to a boil over high heat.
ref: 2009, Teresa M. Chen, A Tradition of Soup: Flavors from China's Pearl River Delta, Berkeley, Calif.: North Atlantic Books, →ISBN, page 134:
text: Spareribs and barbecue sandwiches star on the menu.
ref: 2011, Darwin Porter, Danforth Prince, Frommer's Portable Savannah, Hoboken, N.J.: John Wiley & Sons, →ISBN, page 65:
text: Texans will want lightly seasoned (with salt and pepper) or unseasoned slow-smoked dry ribs with barbecue sauce or hot sauce on the side – and given their druthers, spareribs will be preferred over baby backs. […] A full slab of pork spareribs should have about 12 rib bones.
ref: 2012, Ardie A. Davis, Paul Kirk, America's Best Ribs, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 4:
text: Pork spare ribs are the original ribs. They come from the side of the hog and are part rib bone, part cartilage from the sternum of the hog. Historically, the side ribs weren't a desirable part of the hog and were left for the hired help to eat, thus the term "spare."
ref: 2012, Ray Lampe, Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven, San Francisco, Calif.: Chronicle Books, →ISBN, page 18:
text: The difference between a St. Louis rib and a spare rib is simply the fact that the end and the breast bone have been cut off. With the breast bone cut off it can be easily sliced between the bones.
ref: 2014, Bob Oros, Center of the Plate: Comprehensive Course includes Little Known Industry Secrets, [Raleigh, N.C.]: Lulu, →ISBN, page 46:
text: King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.
ref: 2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 22 Jun 2022:
synonyms: ribspare
glosses: A cut of meat including the rib bones.