They are quite a bit larger, meatier, and fattier than baby back ribs, which come from the smaller upper rib cage of the pig.

Although it is considered one of the most traditional Polish dishes, kotlet schabowy – breaded pork cutlet ... the Polish nobility'. Cutlets as we know them today only appear in the practical and ...

Have the butcher cut the pork spare ribs into pieces; it's very difficult to do it yourself. Rinse the pork ribs and drain them well. Put them in a bowl and add the soy sauce, rice wine ...