Ribs (food)

Ribs of pork, beef, lamb, and venison are a cut of meat.

Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.

They can be roasted, grilled, fried, sous vide, baked, braised, or smoked.

Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration.

Slow roasting or barbecuing for as much as 6-8 hours creates a tender finished product.