This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Ribs of pork, beef, lamb, and venison ribs in the oven a cut of meat.

They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces.

From Trash to Treasure: The History of BBQ Ribs”. This meat-related article is a stub. You can help Wikipedia by expanding it. On this Wikipedia the language links are at the top of the page across from the article title. This article is about the part of the skeleton. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

Human ribs are flat bones that form part of the rib cage to help protect internal organs. Humans usually have 24 ribs, in 12 pairs. 1 in 500 people have an extra rib known as a cervical rib. The head of the rib lies next to a vertebra.

The ribs connect to the vertebrae with two costovertebral joints, one on the head and one on the neck. The head of the rib has a superior and an inferior articulating region, separated by a crest. These articulate with the superior and inferior costal facets on the connecting vertebrae. The other costovertebral joint is that between the tubercle on the neck and the transverse process of the joining thoracic vertebra of the same rib number, and this is known as the costotransverse joint. The neck of the rib is a flattened part that extends laterally from the head. The neck is about 3 cm long. Its anterior surface is flat and smooth, whilst its posterior is perforated by numerous foramina and its surface rough, to give attachment to the ligament of the neck.

The articular facet, is small and oval and is the lower and more medial of the two, and connects to the transverse costal facet on the thoracic vertebra of the same rib number. The first seven sets of ribs, known as “true ribs”, are attached to the sternum by the costal cartilages. The first rib is unique and easier to distinguish than other ribs. It is a short, flat, C-shaped bone, and attaches to the manubrium. In general, human ribs increase in length from ribs 1 through 7 and decrease in length again through rib 12. 1 through 9, then less slanted through rib 12.

The rib cage is separated from the lower abdomen by the thoracic diaphragm which controls breathing. When the diaphragm contracts, the thoracic cavity is expanded, reducing intra-thoracic pressure and drawing air into the lungs. These processes are small, lateral protrusions of mesenchyme that develop in association with the vertebral arches. During the fifth week the costal processes on the thoracic vertebrae become longer to form the ribs. Primary ossification centers are located near the angle of each rib, and ossification continues in the direction away from the head and neck.