Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. Ribs (food) and Barbecue are American cuisine.

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Barbecue sauce

Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken.

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Beefalo

Beefalo constitute a hybrid offspring of domestic cattle (Bos taurus), usually a male in managed breeding programs, and the American bison (Bison bison), usually a female in managed breeding programs.

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Bison

A bison (bison) is a large bovine in the genus Bison (Greek: "wild ox" (bison)) within the tribe Bovini.

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Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

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Buffalo ribs

Buffalo ribs is an American dish from the state of Arkansas.

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French fries

French fries (North American English & British English), and chips (British and other national varieties), finger chips (Indian English), french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France.

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Frying

Frying is the cooking of food in oil or another fat.

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Galbi

Galbi.

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Goat meat

Goat meat is the meat of the domestic goat (Capra hircus).

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Grilling

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.

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Kangaroo meat

Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets.

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Lamb and mutton

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.

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Llama

The llama (Lama glama) is a domesticated South American camelid, widely used as a meat and pack animal by Andean cultures since the pre-Columbian era.

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Meat

Meat is animal tissue, often muscle, that is eaten as food.

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Meat chop

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. Ribs (food) and meat chop are cuts of meat.

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Meat on the bone

Meat on the bone or bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. Ribs (food) and meat on the bone are cuts of meat.

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Ostrich

Ostriches are large flightless birds.

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Pork belly

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig.

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Pork ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines.

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Rack of lamb

A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. Ribs (food) and rack of lamb are meat stubs.

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Rib steak

A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. Ribs (food) and rib steak are meat stubs.

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Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source.

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Short ribs

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.

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Smoking (cooking)

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

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Sous vide

Sous vide (French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.

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References

[1] https://en.wikipedia.org/wiki/Ribs_(food)

Also known as BBQ ribs, Back ribs, Barbecue ribs, Barbecued ribs, Ribs (meat), Ribs-nyo.

Ribs (food), the Glossary

Table of Contents

See also

Cuts of meat

References