This is a simple and tasty procedure, works best with a porker with a nice layer of fat and meat around the rib cage Step 1. We have removed all the roasts, back steaks and trimmings from the frame and just left with the ribs. Step 2. To remove the ribs firstly mark the inside of the ribs with your knife, I like to go over a couple of times to make a defined line. Step 3. Next cut the ribs through the middle(about 7 ribs down) to make 2 seperate pieces, I find this is much easier…