0203.19.20.10 - Spare ribs 🖩

This HTS subheading, 0203.19.20.10, specifically classifies "spare ribs" when they are derived from swine that is fresh or chilled, falling under the broader category of "Other" processed pork cuts. This classification applies to ribs that have undergone some form of processing beyond simple cutting, such as curing, smoking, or marinating, but have not yet reached a stage that would place them in a more specific processed category. The key criterion for this subheading is the specific cut of the pork rib and its fresh or chilled state after processing.

Distinguishing this category from its sibling, 0203.19.20.90, which covers "Other" processed pork cuts, is crucial. While both are processed and fresh or chilled, 0203.19.20.10 is exclusively for spare ribs. The "Other" category would encompass any other processed swine cuts that are not spare ribs and are not specified elsewhere within the 0203.19.20 subheadings. Therefore, if a processed pork product is not a spare rib, it would likely fall under the "Other" sibling.

As this subheading is a leaf node, it has no further subcategories. Classification at this level relies on accurately identifying the product as spare ribs that have been processed while remaining in a fresh or chilled state, and differentiating them from other processed pork cuts. Examples of products classified here could include lightly cured or marinated spare ribs intended for immediate sale and consumption after purchase, as opposed to fully cooked or preserved products.