Meat

Pork Spareribs

Common pork spareribs with a series of rib bones and attached meat, sold as a slab or chopped sections.

繁體中文: 排骨
English: Pork Spareribs
Bahasa Indonesia: Iga babi (排骨)
Tagalog: Tadyang ng baboy (排骨)

What is it?

排骨 is the general Hong Kong market term for pork ribs; specify slab, chopped pieces and size.

How to identify it

Look for a sequence of rib bones joined by pink pork; chopped pieces show bone cross-sections. Do not treat an intact Yat Zi strip or meatier loin ribs as the same request.

A repeated row of rib bones
Meat and some fat attached to bone
Sold as slab or chopped pieces

Common confusion

Pork Loin Ribs / Yat Zi Paai (HK-style Pork Rib Strip)

Spareribs are the general rib request; loin ribs are meatier, while Yat Zi Paai stresses an intact elongated market strip.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.

Storage

Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.

Helper tip

Confirm the chop size; do not substitute generic spareribs when the employer specifies 腩排 or 一字排.

What Ma’am or Sir may say

買一斤排骨，斬細件。

The employer wants one catty of spareribs chopped small.

Useful market phrase

唔該要一斤排骨，斬細件。

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Last reviewed

2026-08-24