Once you’ve separated the belly portion of the loin from the ribcage, it’ll be easier to cut the spare ribs away from the loin.

Because you’re going to be cutting through the ribs to separate them from the rack, you’re going to need either a hand saw or a band saw.

The finished spare ribs can be braised, smoked, roasted or braised then seared or grilled to give them a crust.

The remaining rack should be cleaned before being roasted whole or sliced into chops.

Here’s how you do it: