My mom’s favorite food was barbecue. Ribs were her favorite, but a good pulled pork sandwich was another favorite. On every road trip, we would stop at a barbecue joint from Peck’s in Staunton to Stamey’s in Greensboro to Three Little Pigs in Myrtle Beach. Mo told me that she never had barbecue ribs growing up because her mother thought they were too low class (My grandmother was an interesting lady to put it nicely).
Barbecue ribs are a fairly new addition to the American barbecue pit. In the 19th century ribs did not make it onto the grill. Without refrigeration meat spoiled quickly so barbecue originated not as a way of using lesser cuts, but as a method of whole-animal cookery usually for a large crowd so all the meat could be eaten. Any rib meat eaten would have come off a whole cooked pig. Industrial pork packing became strong in the early decades with improved river navigation and railroads. Cincinnati Ohio became the largest pork producing city at the time since it was close to farms of corn and on the Ohio river. According to Serious Eats, by 1836, Cincinnati’s four largest slaughterhouses were collectively killing and butchering some 2,600 hogs in a single day, producing between 200 and 500 barrels of pork along with 200 kegs of lard. Barrels were essential to the pork trade. With no means of refrigerated transport, packers had to preserve the meat before shipping, but they didn’t want to waste weeks slow-smoking it like farm families did. Instead, they packed the hams and shoulders in barrels, filled in the gaps with chines, hocks, and jowls, then poured in a sweet and salty pickling solution made from rock salt and brown sugar boiled in water. The ribs didn’t fit into the barrels so pork packers were left with tons of rib racks. They would give them away to the towns people for nothing; the rest they threw into the Ohio River. Once refrigeration and artificial ice making began in the 1870s, pork production became a year-round job not just seasonal. When barbecue stands started to pop up at festivals and community gatherings operators started buying hams and shoulders instead of raising their own pigs. Packers were glad to offer ribs for cheap. In the 1920s barbecue rib stands were often found outside nightclubs for a late-night snack. By 1955 the demand for ribs caused them to rise in price. At one time packinghouses couldn’t give them away now people were nibbling ribs at fancy restaurants. By the turn of the 20th century Chicago had dethroned Cincinnati as the pork packing capitol.
Now, barbecue has become an American staple cuisine with many different styles showcased across the country. Whether you like baby back ribs, spare ribs, or beef ribs cooked Kansas City, Carolina, Memphis, or Texas style they are delicious.
Fall off the bone BBQ ribs
Ingredients:
1 medium onion chopped
½ cup ketchup1/4 cider vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 TBSP paprika
2 tbsp Worcestershire
1 tbsp yellow mustard
1 tsp each salt and black pepper
4 lbs. pork spare ribs
Directions:
Stir sauce in slow cooker until combined. Cut ribs in large pieces to fit cooker. Spoon sauce over and around ribs to coat. Skim and discard fat from cooking liquid. Use over ribs if desired cook on low 8 hours until done.