Back rib

Back Rib is a term used in anatomy and butchery to refer to a specific part of the vertebrate skeleton. In humans, the back ribs are part of the thoracic cage, also known as the rib cage, which protects vital organs such as the heart and lungs. In animals, particularly those used for meat such as cows and pigs, the back ribs are a popular cut of meat.

Anatomy[edit | edit source]

In human anatomy, the back ribs are the twelve pairs of curved bones that surround the chest. They connect to the vertebral column at the back and are divided into three categories: true ribs, false ribs, and floating ribs. The true ribs are the first seven pairs, which connect directly to the sternum through costal cartilage. The false ribs are the next three pairs, which connect to the sternum indirectly. The last two pairs are the floating ribs, which do not connect to the sternum at all.

Butchery[edit | edit source]

In butchery, back ribs come from the rib section of the animal and are a popular cut of meat. They are often cooked using methods such as barbecuing, roasting, or braising. The meat on the back ribs is between the bones and on top of the bones, and is known for its rich, meaty flavor.

Culinary Uses[edit | edit source]

Back ribs are used in a variety of dishes around the world. In American cuisine, they are often barbecued or smoked and served with a tangy, sweet sauce. In Korean cuisine, back ribs are used in a dish called galbi, where they are marinated and grilled. In Chinese cuisine, they are often steamed or braised.