Inside of a beef rib cooked on a smoker grill

Ribs of

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

, lamb, and venison are a cut of

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

. The term ''ribs'' usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). Ribs of

bison A bison (: bison) is a large bovine in the genus ''Bison'' (from Greek, meaning 'wild ox') within the tribe Bovini. Two extant taxon, extant and numerous extinction, extinct species are recognised. Of the two surviving species, the American ...

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

ostrich Ostriches are large flightless birds. Two living species are recognised, the common ostrich, native to large parts of sub-Saharan Africa, and the Somali ostrich, native to the Horn of Africa. They are the heaviest and largest living birds, w ...

crocodile Crocodiles (family (biology), family Crocodylidae) or true crocodiles are large, semiaquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. The term "crocodile" is sometimes used more loosely to include ...

alligator An alligator, or colloquially gator, is a large reptile in the genus ''Alligator'' of the Family (biology), family Alligatoridae in the Order (biology), order Crocodilia. The two Extant taxon, extant species are the American alligator (''A. mis ...

llama The llama (; or ) (''Lama glama'') is a domesticated South American camelid, widely used as a List of meat animals, meat and pack animal by Inca empire, Andean cultures since the pre-Columbian era. Llamas are social animals and live with ...

alpaca The alpaca (''Lama pacos'') is a species of South American camelid mammal. Traditionally, alpacas were kept in herds that grazed on the level heights of the Andes of Southern Peru, Western Bolivia, Ecuador, and Northern Chile. More recentl ...

beefalo Beefalo constitutes a hybrid offspring of domestic cattle (''Bos taurus''), usually a male in managed breeding programs, and the American bison (''Bison bison''), usually a female in managed breeding programs. The breed was created to combine ...

African buffalo The African buffalo (''Syncerus caffer)'' is a large sub-Saharan African bovine. The adult African buffalo's horns are its characteristic feature: they have fused bases, forming a continuous bone shield across the top of the head, referred to ...

water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...

kangaroo Kangaroos are marsupials from the family Macropodidae (macropods, meaning "large foot"). In common use, the term is used to describe the largest species from this family, the red kangaroo, as well as the antilopine kangaroo, eastern gre ...

, and other animals are also consumed in various parts of the world. They can be

roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...

grilled Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

, fried,

sous vide Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in ...

baked Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually t ...

, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in ''a rack of ribs''). Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport, barbeque pork ribs would only be consumed as part of a whole "Pig Roast" where a whole pig was often barbequed in a pit. In American cuisine, ''ribs'' usually refers to

barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...

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 6–8 hours creates a tender finished product. Fish ribs, especially buffalo ribs, are also consumed in the United States.

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* Cuts of meat American cuisine {{US-cuisine-stub

See also

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