These should always be divided at the joints in the backbone by the
butcher; then it is an easy matter to separate the ribs, serving one to
each person, with a portion of the kidney and fat if desired. But if the
butcher neglect to do this, and you have no cleaver with which to do it,
it is better to cut slices down to the ribs parallel with the backbone,
as directed in the saddle of mutton, than to suffer the annoyance of
hacking at the joints.
Before cooking a loin of pork, gash through the fat between the ribs;
this will give more of the crisp fat, and will aid in separating the
ribs.