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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 button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them. Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts.
The ribs, along with the boneless meat surrounding them, are typically removed as fillets or "slabs". [10] [7] The ribs are prepared by breading them in an egg and cornmeal mixture, [12] before deep-frying them in a manner similar to catfish. [6] [13] They are traditionally served with a side of french fries or hushpuppies. [11] [2]
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American barbecue has distinct regional differences: North Carolina Piedmont style is pork shoulder with a vinegar & ketchup-based sauce; Eastern style is the whole hog with vinegar & pepper-based sauce; South Carolina is whole hog or shoulder with a mustard-based sauce; Western Tennessee and Memphis are famous for its dry rub ribs, but wet is ...
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.