Ribs (food)

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Beef rib, a French style bone-in rib eye steak, served with french fries

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]


See also[edit]


External links[edit]

  • Media related to Ribs at Wikimedia Commons