Low and slow and full of smoke: it’s the prized way of cooking in the American South, which you can sample at these seven restaurants serving the best barbecue ribs in Singapore.

American barbecue is characterised by three key ingredients – meat, wood and smoke – with places like Texas, Kansas, Memphis and the Carolinas offering regional variations. Pork is the primary protein with beef a close second, and the meat is marinated either with a dry or wet rub before cooking. A hard wood like hickory gives heat and flavour, and the meat renders over an indirect flame for a long period of time.