Barbecue Ribs

A cut of rib of pig or beef can be grilled. A rack of ribs is a group of five or more ribs served together (as in a rack of ribs). In American cuisine, ribs mainly refers to barbecue pork ribs or beef ribs eaten with various barbecue sauces. They are traditionally served as a rack of meat, which diners rip apart by hand before eating the meat from the bone. Slow roasting or grilling for 10–12 hours results in a delicate finished product.

The habit of gathering for barbecues in South America stretches back before the Civil War, and significant attention to the finer qualities of pork earns the region the designation of Barbecue Belt. Texas smokes its way to a claim as a barbecue (beef) epicenter outside of the belt; check out the 'cue-rich town of Lockhart. Not to mention Kansas City, where the sauce is king. Barbecue ribs is one of must-try meal in America.