Ribs (food)

From Wikipedia, the free encyclopedia

Beef rib, French style, served with french fried potatoes.

A half-rack of baby-back pork ribs.

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, or smoked.

A set of ribs served together (3-4 or more), is known as a rack (such as a rack of ribs).

In American cuisine, ribs usually refers to barbecue pork ribs, which are served with various barbecue sauces. They are served as a slab of meat which diners customarily tear apart by hand, then gnaw the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.