costela is the portuguese word for ribs, and there are two dominant types. which tend to have an indescribably rich flavor - one is the minga rib, which comes from the very bottom of the rib cage, around the thinner bones and cartilage, laced with fat.

the second is the batten rib, which comes from the top of the cow, alongside the dorsum - the bones here are larger which makes the meat somewhat drier.

both of these meats are applied to grill with the bone side facing down, and only once well cooked should they be flipped over - they are often enjoyed on their own to appreciate the depth and succulence of the flavor, although some like to add a somewhat sweet and punchy barbecue sauce.