Gnawing rib meat off the bone may be satisfying, but a whole rack of ribs has 1,000 calories and a day's worth of fat.

A trailing gash showed some rib meat.

The rib meat is lean and solid; in style it resembles Central European cured and smoked pork.

The sauce on the rib meat had a hint of bitter chocolate, while parsnips on the plate carried currents of vanilla.

Despite the fact that its name means chicken ribs, there is no rib meat in dak galbi.

Then the intestines are filled with the rib meat and the two ends of the filled intestine are tied.

Cueras are well cleaned, without the skin; rib meat is added with portions of the diaphragm muscles.

Divide the rib meat, egg and remaining 2 scallions among the bowls.

They're pieces of a pork schnitzel stuffed with smoked spare rib meat and horseradish, then served on a bed of oven-baked potatoes.

The most unique starter was short ribs two ways ($9), warm rib meat and onions on a toast round and a cold terrine topped with wine-braised red onions.