Kollbasoff

But it was not always like that. Historically, ribs are relative newcomers. However, many authors mistakenly believed that their likely place of origin was the pre-industrial South. This explanation by Butcher Goldwyn of AmazingRibs.com strikes a standard chord that has led some people to assume that barbecue ribs were a product of the time: “In the pre-Civil War South, the hosts ate the best cuts of meat. They ate the tenderloin along the back of the pig, "with the top" (yes, that's where the expression came from), while the slaves got tougher, cartilage-covered pieces.