- Sep 13, 2010
- near Montreal, Quebec
I have a Danish recipe for "gode ben", good bones. It is usually made with "nøgleben", "key bones". That would be the clavicle and the rest of that joint or the equivalent hip joint. I am trying to buy only locally raised meat. I can't find these bones from locally raised pork. I can find pork belly ribs and pork back ribs. I know that some people use ribs for this dish. Can someone explain the differences between these two types of ribs, please? I know where they come from on a porker. I have looked at butcher charts. I want to know about fat to meat to bone ratios, or at least get an idea of the differences. Also, would they cook about the same? This recipe has you cooking these bones in water for anywhere between two and a half to six hours. They would be cut into pieces for browning before being simmered in water.