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These are the ribs that come from the belly, or the underside, of the pig. The rest of the belly meat is cut away, often used to make bacon, pancetta, or other cured pork products, but the spareribs retain a fair amount of porky, succulent meat. They require low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.