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Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.