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 cook barbecues ribs at the 2006 Rib-Fest in London, Ontario
- Media related to Ribs at Wikimedia Commons
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