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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. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. [1] [2] St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
8 country-style pork ribs (about 2 1/2 pounds) 1 tablespoon salt. 1 teaspoon freshly ground black pepper. 2 1/2 cups barbecue sauce, divided. Preheat the oven to 300°F. Fully cover the bottom and ...
Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade. 4. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with ...
2. Oven Pork Ribs with Barbecue Sauce. Recipe Tin Eats. Time Commitment: 2 hours, 30 minutes. ... It’s cool and creamy—ideal for pairing with a rack of ribs. Get the Recipe. 11.
The McRib consists of a restructured [7] boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5 + 1 ⁄ 2-inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. [8]