Can someone help me understand rib prep? I am clear on removing the membrane, but I was not clear on what to do regarding the breastbone and the little "riblets" between the main ribs and the breastbone on a full rack of pork spareribs.
It seems like there are two rows of ribs, the main ribs and then another set that come off the breastbone and meet/overlap the main ribs at an angle. I sharpened my boning knife and cut out the breastbone (tore it out by hand) leaving the mini ribs , but it wasn't the cleanest operation and I hope I can do it faster and cleaner next time.
St. Louis Ribs - separate main ribs from breastbone and mini ribs?
Kansas City Ribs - remove skirt and breastbone but leave mini-ribs?
Should I have just left the breastbone in? How do you all do it?