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| rdfs:comment | - Ribs was an old herding dog owned by Rancept, the castellan of Tulla Hold. He was at least twelve years old with a grey muzzle, oversized ears, and a narrow, fox-like head. His long, disheveled fur was grey-black and snarled with burrs and filth, and he was slightly cross-eyed. He had a preternatural intelligence that allowed him to work as a scout for Rancept as well or better than any human. He seemed to understand Rancept's speech and, if Rancept was believed, could communicate back through a wag of the tail or the droop of an ear.
- Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). They can be roasted, grilled, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
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| abstract | - Ribs was an old herding dog owned by Rancept, the castellan of Tulla Hold. He was at least twelve years old with a grey muzzle, oversized ears, and a narrow, fox-like head. His long, disheveled fur was grey-black and snarled with burrs and filth, and he was slightly cross-eyed. He had a preternatural intelligence that allowed him to work as a scout for Rancept as well or better than any human. He seemed to understand Rancept's speech and, if Rancept was believed, could communicate back through a wag of the tail or the droop of an ear.
- Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). They can be roasted, grilled, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.
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