1.   Cut the ribs into four servings.

2.   Cut ribs into serving pieces if necessary.

3.   Cut the ribs into half racks.

4.   Country-style ribs are cut from the shoulder or the blade end of the loin, with each containing a small bone.

5.   Cut ribs in individual sections, each with one piece of bone.

6.   Cut ribs into serving pieces and serve with sauce.

7.   Cut the ribs into individual servings and offer the remaining sauce on the side.

8.   For instance, should you more properly cut your ribs with a knife and fork, or simply savage them with fingers and fangs?

9.   Pork baby back ribs are cut from the loin or back section.

10.   These traditional ribs are cut from the underbelly of the pig.