Talk:Pork ribs

"Spare ribs", One word or Two
It seems to me that "spareribs" one word, refers to a cooked pork dish, usually cooked or served with sauce, and that "spare ribs" refers to having extra ribs. "Spare" means excess, extra, more than is needed, desired, or required. The single word term "spareribs" derives from Low German 'ribbesper', and the two word terminology derives from the two separate words "spare", meaning extra, and "ribs". "Spare ribs" would be what a paleontologist has left over after putting together a dinosaur skeleton. In any case, both versions have been used in this article. I think we should go with one or the other, and I would vote for "spareribs". I guess this comment also applies to the Spare ribs article, so I'll put the comment there as well. Mcraigw 19:01, 23 August 2007 (UTC)

Both spellings are acceptable and are used properly in this article Quedude (talk) 16:17, 21 April 2009 (UTC)

Spelling of "cartilage"
Just wanted to point out the spelling error of CARTILAGE.
 * fixed. -Agyle 08:37, 14 August 2007 (UTC)

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Merge Riblets into Pork ribs
The Riblets article has been unsourced & orphaned since at least 2009. A quick search of google books returns results mostly about astrophysics and aerodynamics. Given that Riblets are generally type of Pork rib, it should be merged into this article as a subsection, just as "baby back ribs", "rib tips" etc are subsections of this article. -- nsaum75 !Dígame¡ &lrm; 19:58, 31 March 2011 (UTC)
 * This proposal has been around for over a year. If no one objects, I may merge this myself. I'll wait a while for comments. JoeSperrazza (talk) 20:47, 24 May 2012 (UTC)

merging would be fine as long as an indexed section is included for riblets, button ribs and feather bones since those are common terms that they are sold under. In most cases people are probably going to be doing the search for information to assist with recipe searches. That is how I came across it as I have never used riblets and was looking for other ideas for searches. — Preceding unsigned comment added by 71.100.48.188 (talk) 08:11, 3 June 2013 (UTC)

Diagrams to Help Visualize the Different Ribs
Couldn't quite picture what the entry was trying to say so Googled a bit and found this, http://www.amazingribs.com/recipes/porknography/pork_cuts.html, which has some very good diagrams that make it very clear where the different cuts of meat come from for Pork ribs. Would be nice if this entry had something similar. — Preceding unsigned comment added by 124.24.198.64 (talk) 12:06, 21 March 2012 (UTC)

You can use my diagrams
I am Meathead, owner of https://amazingribs.com and the diagrams mentioned above. I would be please to give permission to use the diagram on Wikipedia, but I would like to retain copyright so others may not use it without permission. I am still learning my way around here so let me know what to do. — Preceding unsigned comment added by Quedude (talk • contribs) 21:33, 19 January 2019 (UTC)

McDonalds contributions to ribs
We should dedicate a whole section, or at least reference another article dedicated to the wonderful McRib.192.236.17.47 (talk) 17:27, 11 September 2012 (UTC) — Berean Hunter   (talk)  19:34, 11 September 2012 (UTC)
 * You really ought to get out more often.

"Unlike back ribs or spare ribs, the structure of the rib"
Quote from the section on Rib Tips: "Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs."

The phrase "structure of the rib" seems wrong. Which rib are we talking about? Die the author mean "tip" not "rib"?