Culinary term for boneless rib meat, especially pork or beef. Often used in compound words like バラ肉 (ばらにく) or 豚バラ (ぶたばら). It is an abbreviation of 肋肉.
See also: バラ肉
Tonight I'll make braised pork belly.
At yakiniku, boneless rib is popular along with short ribs.
Katakana spelling is common for this culinary term; usually written in kana.
Hiragana spelling is also used, though katakana is more common in menus and recipes.
Kanji spelling is rare and may not be recognized by all readers; lists it but the word is usually written in kana.
Abbreviation of 肋肉 (ばらにく, 'rib meat'). The kanji 肋 means 'rib', and the reading ばら is a kun'yomi associated with this character in culinary contexts.