Pork ribs are well-known around the barbecue grill as well as the dinner table and have been for over a century. Prior to the 1900s, ribs were tossed in the trash (or to the dogs) because butchers could not fit the spareribs in the barrels they used back then. The earliest barbecue ribs are thought to have started when farmers had pig roasts, where the whole pig was roasted on a spit.
Although most people think of pork ribs when they think of ribs, you cannot forget the other fine meats available. Beef ribs are almost as popular as pork and then there are lamb, venison, and even buffalo. Other lesser-used meats include kangaroo, alpaca, llama, gator, and bison as well as ostrich and goat. But no matter what kind of meat you use, you always strive for that fall-off-the-bone tenderness. Read the whole post here…
Catalina Castravet 