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Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.