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I usually try to cut singles first.. but then they end up doubles or triples because the bone falls right out when I grab hold. Not that I complain any... Nor do guests who get the pleasure of dining with me.
I like to cut spare ribs into individual bones... Like on the picture below. With baby backs since there is less meat, I usually cut them into quarter racks. So 2-3 rib bones together for a 'serving'