A half-rack of baby-back pork ribs.
Ribs of beef 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.
See also
Gallery
 Barbecue Country Style Ribs |
 A cook barbecues ribs at the 2006 Rib-Fest in London, Ontario |
