Ribs (food)

Ribs of pork, beef, lamb, and venison 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). Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.

Beef rib, a French style bone-in rib eye steak, served with french fries

They can be roasted, grilled, fried, baked, braised, or smoked.

A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).

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.

  • A half-rack of baby-back pork ribs
  • Barbecue Country Style Ribs
  • A cook barbecues ribs at the 2006 Rib-Fest in London, Ontario
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See also

References
    • Media related to Ribs at Wikimedia Commons
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