Pork Spareribs

Spareribs shall contain at least 11 ribs and associated costal cartilages and my include portions of the sternum and diaphragm. The membranous portion of the diaphragm close to the lean, and any portion of the diaphragm not firmly attached close to the inside surface of the ribs, shall be excluded. The lean shall not extend more than 2.0 inches (5.0 cm) past the curvature of the last rib and costal cartilage. Heart fat on the inside surface of the ribs shall not exceed 0.25 inch (6 mm) average depth. Leaf fat shall be trimmed practically free from the diaphragm and transverse abdominis.