This culinary offering refers to a complete set of ribs, typically pork, prepared with barbecue techniques. The term signifies a substantial portion, representing the entire ribcage section before separation into individual ribs or smaller portions. A common example involves a slab of St. Louis-style ribs, uncut and seasoned, then slow-cooked over indirect heat with wood smoke and a flavorful sauce.
Its significance lies in its ability to serve multiple individuals, making it a popular choice for gatherings and social events. The slow cooking process results in tender meat with a rich, smoky flavor profile. Historically, this method of cooking and serving ribs is rooted in Southern American culinary traditions, becoming a quintessential element of barbecue culture.
