GIVEAWAY! Morganfield's Singapore: Baby Back Ribs vs Spare Ribs

Baby back ribs, spare ribs and St Louis style ribs. Many of us have enjoyed these different ribs without really knowing the difference. I've heard that some people even think that baby back ribs come from baby pigs! It could be this guy's fault...

But anyway, we had an interesting session at Morganfields where the chef gave us a quick anatomy lesson, carving up the different ribs and meat, and then putting it all back again like a 3D jigsaw puzzle.


Spine ribs comes from where the spine of the pig. It's mainly bones and not much meat, so this cut is usually used in Chinese cooking for making soups and broths.

Baby back ribs are the upper ribs, between the spine and spareribs. They are called baby back ribs, because they are smaller than spareribs. As these are cut from the loin of the pig, they have less fat content, so they are leaner and less juicy.

Spare ribs are cut from the belly of the pig. As we all know, the belly is where magic happens (think bacon and otoro). Spare ribs are meatier, fattier and have more connective tissue compared to baby back ribs.





Isn't it just beautiful?

Rib bones have a lot more connective tissue, fat, and cartilage than other muscle groups. This also means one thing - lots of collagen!

The best way to cook ribs is to go low and slow with the heat. When heated slowly, the rubber band-like connective tissues have time to relax and do not squeeze tightly. The connective tissue liquefies into gelatin.



The popular St. Louis-style spare ribs are achieved by cutting away the rib tips, which are the hard breastbone and chewy cartilage. Oh lord, those are the best parts - I love cartilage.

Luckily, for their signature Sticky Bones, Morganfields does not cut away the ribs tips as they are the most flavourful of rib meats, since they are closer to the belly and more heavily marbled! The spare ribs are sourced directly from Spain.





Morganfields is celebrating its fifth year already. They serve up more than 150,000 pounds of Sticky Bones annually. There are now five sauces to choose from: Hickory BBQ, Smoked Peppercorn, Garlic BBQ or Spicy Asian BBQ, and the latest Kansas Sweet (shown above).

For the fifth anniversary, they are introducing Baby Back Ribs for a limited time as well. Diners can try Baby Back Ribs (Full Slab: S$32.90) made with the leaner pork loin ribs.

Can’t decide to have baby back or spare ribs? Take both. Indulge in half
a slab of Sticky Bones Spare Ribs and half a slab of Baby Back Ribs with the
Half&Half (S$38.90). It comes with 2 sides and sauces of your choice, which makes it a pretty good deal.

I have a giveaway at the end of this post for two full slabs of Sticky Bones.



They also have a very special treat of Iberico Sticky Bones Spare Ribs, but I found these sinewy in some parts and overly fatty in others. The regular spare ribs have the fats more evenly distributed.

Morganfield’s has managed to secure limited quantities of this premium pork and for a small top up of $3 for the half, and $6 for the full slab you can upgrade your Sticky Bones Spare Ribs.

But it's not all ribs at Morganfield's.


You can snack on some Pop Corn Pork (S$9.90) while you wait for your ribs. Marinated with Morganfield's secret spice mix & deep fried till crisp, these are served with homemade Garlic Aioli & BBQ Ranch sauce. So addictive.





Chicken Caesar (top, Caesar S$12.90, add S$5 for chicken)
Fresh romaine lettuce tossed with homemade Caesar dressing, topped with crispy bacon bits, croutons & parmesan cheese with slices of grilled Ranch chicken.

Crab & Spinach Dip (S$12.90)
This is an unusual warm dip made from crab meat & baby spinach cooked with parmesan cheese. I'm not sure the combination worked but we all sure loved the corn tortilla chips.



Golden Chicken Wings (S$12.90)
These taste a bit like har cheong gai or prawn paste chicken! I like that they are fried until super crispy without too much batter.



Corn bread! These are like soft and fluffy corn muffins. I could happily have these as dessert.




But there is dessert proper.


Morgan's Bread Pudding (S$11.90)
Whiskey sauce sets this apart from other bread puddings. The comfortingly warm homemade bread pudding is served with a giant scoop of vanilla ice cream.



Chocolate Lava Cake (S$15.90)
This is the house specialty. Moist, warm chocolate cake filled with rich molten chocolate. Served warm with vanilla ice cream & caramel sauce.

Giveaway

So thanks to Morganfield's, I have two Full Slabs of Sticky Bones to give out (worth S$42.90 each), one slab to one reader each.

1. Just comment below:
- Which cut of ribs are your favourite - baby back, spare ribs, St Louis?
- Which outlet of Morganfield's you're most likely to go - Vivocity, Suntec City or Star Vista

2. Email me with the header "Morganfield's Ribs Giveaway" so you can let me know your email address without giving it out here.

Alternatively, you can head over to Facebook for the contest.
https://www.facebook.com/Camemberu.Blog/posts/1561827003873436

Closing date: 15 October 2017 (2359hrs)
Winners will be notified by email or Facebook message.

See my previous post on Morganfield's:
http://www.camemberu.com/2016/05/morganfields-southern-family-platter.html


MORGANFIELD'S
3 Temasek Boulevard
#01-645 Suntec City Mall
Singapore 038983
(Outside Tower 4, Next to Promenade MRT)
Tel: +65 6736-1136
https://www.facebook.com/MorganfieldsSingapore/
Open daily Sun – Thu: 11am – 11pm
Fri, Sat & PH: 11am – Midnight

Morganfield's at Star Vista
1 Vista Exchange Green
#02-23 The Star Vista
Singapore 138617
Tel: +65 6694-3635

Morganfield's at Vivocity
Facing Sentosa Boardwalk entrance
1 Harbourfront Walk
#01-51A VivoCity
Singapore 098585
Tel: +65 6225 0501






Many thanks to Morganfield's for the invite and giveaway