Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). They can be roasted, grilled, fried, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces.
