Ribs (food)
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, fried, baked, braised, or smoked.[1][2][3]
A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).[4]
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.[5]
Gallery
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A half-rack of baby-back pork ribs
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Barbecue Country Style Ribs
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A cook barbecues ribs at the 2006 Rib-Fest in London, Ontario
See also
- Meat on the bone
- Pork ribs
- Prime rib
- Short ribs
- Spare ribs
References
External links
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Media related to Ribs at Wikimedia Commons
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