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fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed,

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