Pork Ribs (돼지 갈비/ dwae-ji gal-bi)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Pork Ribs (돼지 갈비/ dwae-ji gal-bi)
Texture/Fat: This cut is very savory.
Uses: This cut is best used for 구이 (Grilling/돼지갈비 포 뜨기), 찜 (Steamed/Whole rib), 조림 (Braised/Whole rib),
Notes: Butterflied Pork Ribs (돼지 갈비 포 작업/dwae-ji gal-bi po ja-gop) is a slicing method that involves taking a thick pork rib and cutting it into a flat strip with the bone still attached. You will see this at popular Pork Rib BBQ places.
Types of Cuts & Substitutes used by Butchers in Korean for 돼지 갈비: The following cuts may be used as a replacement and or fall under the category of “돼지 갈비”.
- Baby Back Ribs/ Pork Back Ribs (돼지 등갈비/dwae-ji deung-galbi): This rib cut is cut along the ribs into finger-like rib pieces. The meat is attached to the bone. These are very common in America and have less meat attached to the bone compared to the next variety I will share. These ribs are used for 구이/양념구이 (Grilling/Seasoned Grilling), 찜 (Steamed), 튀김 (Deep-fried), 조림 (Braised), 바베큐 (Barbecue).
- Bone-in Pork Belly with Ribs attached (뼈삼겹, 뼈삼겹살/ppyo-sam-gyop, ppyo-sam-gyop-ssal): This cut is cut across the ribs into square chunk pieces with the bone and pork belly attached. It can be processed and cut into long strips of meat with the bone attached. This processed cut is usually used for 구이 (Fresh & Seasoned Grilled).
- Chunk-Cut Pork Ribs (찜용 돼지갈비/jjim-yong dwae-ji-gal-bi): These ribs are cut into square chunks across the rib. This cut can include pork belly, only rib meat or some pork collar/neck meat (목심) so that the meat piece is larger on the rib bone. This cut is usually used for 찜 (Steamed/Whole rib) and 조림 (Braised/Whole rib).
Pork Rib Finger Meat/Boneless Pork Ribs (돼지 갈빗살/ dwae-ji gal-bit-ssal)
Location on Animal: This cut includes meat cut from the rib bones.
Uses: This cut is best used for 구이 (Grilling), 떡갈비 (Meat Patty), 볶음 (Stir-fried).
Pork Rib Trimmings/Pork Rib Tips (돼지갈비 마구리/ dwae-ji-gal-bi ma-gu-ri)
Location on Animal: This cut refers to the leftover bones with some meat attached after processing pork ribs.
Uses: This cut is best used for 볶음탕 (Soup), 육수 (Broth).
