# Finger Ribs?

**URL:** <https://boards.straightdope.com/t/finger-ribs/525671>\
**Category:** Cafe Society\
**Created:** [January 20, 2010, 6:09am UTC](https://boards.straightdope.com/t/finger-ribs/525671 "2010-01-20T06:09:58Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [January 20, 2010, 6:09am UTC](https://boards.straightdope.com/t/finger-ribs/525671/1 "2010-01-20T06:09:58Z")

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The other day, I prepared a cut of pork called “Finger Ribs”, as labeled by the House…What was it, what charcouterie did it come from? They were a very lean cut, no bones, they almost seemed like a loin or sirloin cut?

I believe they would make great "rib tips"or “burnt ends” on the BBQ, be great for BBQ Spaghetti… but I’d like to know how to order it?