Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs).
They can be roasted, grilled, baked, braised, or smoked.[1][2]
A set of ribs served together (5 or more), is known as a rack (such as a rack of ribs).[3]
In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.[4]
See also
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Wikimedia Commons has media related to: Ribs |
- Meat on the bone
- Pork ribs
- Short ribs
- Spare ribs
- Prime ribs
- Boneless ribs
Gallery
 A half-rack of baby-back pork ribs |
 Barbecue Country Style Ribs |
 A cook barbecues ribs at the 2006 Rib-Fest in London, Ontario |
References
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