Ribs (food)

Beef rib, French style, served with french fried potatoes

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, 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.

See also

• Meat on the bone
• Pork ribs
• Short ribs
• Spare ribs
• Prime rib

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