rib primal · Poland
In Bosnia & Herzegovina, this cut is back ribs.
About this cut
The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).
| rare | Krwisty | → | Krvavo |
| medium rare | Średnio krwisty | → | Slabije pečeno |
| medium | Średnio wysmażony | → | Srednje pečeno |
| well done | Dobrze wysmażony | → | Reš pečeno |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“żeberka” in Poland maps to canonical back ribs (rib: Upper rib bones (dorsal side), removed from the ribeye). In Bosnia & Herzegovina, look for labels such as back ribs. The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).
This information is for educational purposes only and may vary by region or butcher practices.