Barbecue ribs are a popular food item that is enjoyed all over the world. While many people think of BBQ ribs as being from San Diego County, California, the history of this type of meat goes back much further. In fact, the origin of the BBQ costata can be traced to the Caribbean, where indigenous peoples developed the technique centuries ago.
During the 19th century, barbecue grew in popularity in the American South. Pigs were abundant in this area. Farmers would gather pigs and slaughter them. They would then place the whole animal on a barbecue pit and cook the meat. The meat was then distributed to homes for a reasonable price.
As the meatpacking industry grew in the late nineteenth and early twentieth centuries, more and more Americans could enjoy BBQ ribs. This industry streamlined the process of mass-producing cattle and swine and gave Americans a quality product at an affordable price. It also eliminated the need for personal animal farms. With mechanical refrigeration, storage for meat became more practical.
After World War II, high-end restaurants started selling BBQ ribs. Eventually, the dish became a staple of summer barbecues throughout the U.S. Because of the increasing demand for this dish, many commercial barbecues stands sprung up.
BBQ Ribs as We Know Them Today
Today, BBQ ribs are commonly cooked by using direct and indirect heat. In many cases, they are glazed with a sauce. Sauces can be sweet or vinegary. Some barbecue sauces are thinner than others. However, a generous ladleful of sauce is needed for proper preparation.
A typical rack of ribs has eight or ten ribs. These are usually cut from the bottom or top of a rib cage. Ribs can be smoked, roasted, or braised. For a delicious taste, a well-balanced sauce is essential.
Spare ribs are a smaller version of ribs. They are above the breastbone but have more bone than meat. Often, they are glazed with a sauce and served as a side dish. During the 20th century, spare ribs were sold at nightclubs in African-American communities. Since they were so inexpensive, they were a popular cut for pitmasters in the South.
Pork ribs were another popular cut of meat in the 20th century. They were a cheaper alternative to beef ribs and were also popular in the Chicago area. Another popular choice was beef ribs, which were made because of the abundant cattle in the United States.
When the Union Stockyards was built in 1865, it became the central distributor of live animals. By this time, barbecue had gained national popularity as a patriotic pastime. During the Cold War, interest in the activity grew even more.
Over the last five years, rib tips have become very popular. Originally, they were priced at about 60 cents a pound. But as the demand for meat grew, so did the cost. Nowadays, a pound of rib tips costs $1.50.
Though a lot of different ingredients go into preparing a tasty and healthy meal, the history of BBQ ribs is as diverse as the food itself. Ultimately, the key to making the best barbecue is cooking the right meat and combining the right sauces to highlight its flavour.
