Pork ribs

The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish.

The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog.

[3] Riblets are sometimes prepared by butchers by cutting a full set of spare ribs approximately in half.

Riblets, as defined by the North American Meat Processors Association as pork cut number 424, the pork loin riblet,[4] is the transverse processes of the lumbar vertebrae and any accompanying lean meat that is left after the loin and tenderloin are removed.

[citation needed] What Applebee's sells is found just past the ribs near the backbone, just underneath the tenderloin.