Ribs are long strips of bones covered with quite a thick layer of muscles and fat overgrowth. Ribs may be roasted or used in goulash or soup. The longer and flatter ribs are perfect for the St. Luis-style Spareribs. They taste delicious when roasted as a whole or grilled. They may also be cut into individual ribs and served with home-made sauces. Triangular ribs – meaty and delicate are good for goulashes, soups and broths as well as for roasting.