What Is Meant By a Thick Rib?

The thick rib is a portion of the pork that is on the belly side below the shoulder. The meat is rather fatty, coarse-fibered and overgrown, and relatively inexpensive. Numerous dishes can be prepared from the thick rib. The pork is particularly suitable for cooking, stewing, and roasting. Since it is quite high in fat, the cut of meat will be relatively tender, especially if it is cooked for a long time at low temperatures. The coarse-fibrous structure does not change that.

After you have removed the ribs, you can also use the front part of the thick rib for grilling or to prepare a rolled roast from it. In general, however, it is up to your taste whether you want to use the meat with or without bones. With bones, the meat becomes more flavorful. In addition, the meat is well suited for goulash, ribs, and various stews, especially if it has been salted beforehand.

You can serve different potato dishes, sauerkraut, green beans, or peas as side dishes with the ribs. You can also add other vegetables or a salad.