When eating at a restaurant, there is something that you will never fail to notice; BBQ and pork. Similar to main dishes like chicken and fish, BBQ is something very common that everyone around the globe knows and recognizes it, even in differing languages —- it is something universal. If you ever have gone to the Sawston pork and ribs, you probably have been awed how a slice of normal meat, ribs, can taste to deliciously in a sauce. In this article, we will unravel the history of this dish that has been very immanent in the Western and Eastern cultures. The history of BBQ ribs is as diverse as the barbecue itself. It is a journey began in the Caribbean brought by the Spanish conquistadors, reached the coasts of America, and then of Europe.
Under the command of Queen Isabella, Christopher Columbus brought with him pigs in his voyage from Europe to Cuba in the year 1493. And it was Hernando de Soto who arrived in Tampa Bay Florida who brought with him 13 pigs in the year 1539 that were considered to be the first chicken in America. Since then, these chickens began being domesticated and had grown in population until recent times that they have become the quintessential American food, and one of which is BBQ ribs.
There are many types of cuts as well as types of ribs that all people not just in America but also in Asia and Europe, enjoy today. There is no doubt that the BBQ ribs have become so varied that it provides different dishes for us. From baby back ribs to spare ribs, or riblets and rip tips. The following are the kinds of ribs you may fancy eating:
Baby Back Ribs – this part comes from the upper part of the rib cage between the spare ribs and spine, below the muscle and the loin. The rack is shorter at the end because of the tapering of the rib cage, which is natural. One rack contains eight to 13 ribs maximum.
Rib Tips – these parts are the meaty sections of ribs that are attached to the lower end of the spare ribs, between the sternum and ribs. These parts are cut away from the spare ribs and do not have any bones.
Spare Ribs – these parts are taken from the belly side of the rib cage above the breastbone and below the section of back ribs which has a rectangular shape. They contain more bone than meat but they are fatter compared to the back ribs. The high amount of fats makes these parts more tender.
Riblets – riblets are obtained by taking a full set of spare ribs and cutting them in halves. They were first considered to be a waste product, but not they are known for their cheaper price but excellent flavor.
Throughout the history of BBQ ribs, and throughout the wide variations of this dish accustomed to different cultures and cuisines, BBQ ribs have become the common dish that everyone in the world knows and likes. With its varied taste, cuts, and sauce, we are provided with several flavors that we enjoy.