"aem" wrote:
> "Sheldon" wrote:
> > "aem" wrote:
> > * [snips]
> > > ?Think I'll
> > > pick up some spareribs and have them cut into short lengths by the
> > > butcher's band saw. ?
>
> > I wouldn't. *Your ribs will be loaded with bone chips, blech. It's
> > easy to cut through pork rib bones with a cleaver, in fact I make
> > riblets with the heavy portion of a large chef's knife, slices right
> > through, cleanly. *A Chinese knife is perfect for that chore, that's
> > how ribs are cut at Chinese restaurants.
>
> Well, yes and no. *I don't find it easy to cut through rib bones with
> a cleaver. *When I do it I get at least as many bone chips as the saw
> produces. *I do a lot of my own cutting up of meat and poultry, but
> this is a case where I prefer to let the butcher do the hard part.

No need to whack it, just apply pressure and slice through with a
stout knife... a good butcher would never band saw pork ribs to make
riblets... the cleaver is applied firmly and then gently tapped
through with a wooden club, no whacking soft bone... chickens are
quartered the same. It's very rare you'll see a butcher whack
anything with a cleaver, you think they want to destroy a three
thousand dollar block... and they don't have that good an aim... plus
whacking through bone is dangerous. A cleaver is not supposed to be
wielded like an axe.

Pork rib bones are thin, soft, and hollow, actually easier to slice
through than chicken bones. I use the rear portion of my 10" chefs
knife. You're only going to cut each rib twice, through the narrow
end portion. And it's only the first 2-3 ribs that will present any
resistance, the distal portion tapers off to practically no bone at
all. I've sliced through winter squash that's tougher than pork
ribs. Really, all you need do is with one hand place the knife where
you want to sever, place the palm of your other hand on the back of
your knife and PUSH!

You gotta stop whacking your pork. hehe

Sheldon