In Poland, "żeberka" (zhe-BEAR-kah) means ribs. Do you eat them with a knife ("nóż") and fork ("widelec")? Or do you just grab 'em with your hands? :)
In addition to smoked ("wędzone") and barbecued ("grillowane") ribs, many Poles prepare ribs in the oven with a bed of sauerkraut. Other recipes call for hand-rubbing in honey ("miód") or herbs ("zioła"). Here is a recipe for traditional country style ribs.
Did you know that there are 2 main kinds of pork ribs? Spare ribs are cut from the belly meat and baby back ribs are cut from the loin meat. Baby back ribs are leaner and tastier! Here at Piast, we only use baby back ribs and what's more, we cut them fresh right on the premises!
When our butchers cut the ribs from whole pork loins, they take special care to leave more meat on the bone. The result is a thick and more meaty baby back rib than you could ever find elsewhere! See for yourself at one of our three stores. We sell them Raw, Smoked, BBQ, or Roasted. Smacznego!