Ribs (food)
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Caspian blue
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[[Image:Cote_de_boeuf_p1040934.jpg|thumb|right|200px|Beef rib, [[Cuisine of France|French style]], served with [[french fried potatoes]].]]
[[Image:Bobby2.JPG|thumb|right|200px|A half-rack of baby-back pork ribs.]]
'''Ribs''' of [[beef]], [[lamb]], [[venison]], and [[pork]] are a cut of [[meat]]. The term ''ribs'' usually refers to the less meaty part of the [[meat chop|chop]]s, often cooked as a slab (not cut into separate ribs).
They can be [[roast|roasted]], [[grilling|grilled]], or [[Smoker|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==
*[[Pork ribs]]
*[[Short ribs]]
*[[Spare ribs]]
*[[Galbi]]
==Gallery==
<gallery>
Image:CountryStyleRibs.JPG|Barbecue Country Style Ribs
Image:LondonOntarioRibFest2006.JPG|A cook barbecues ribs at the 2006 Rib-Fest in London, Ontario
</gallery>
{{meat-stub}}
[[Category:Cuts of meat]]
[[Category:American cuisine]]
[[ja:ばら肉]]