The idea of spare ribs came from the owner of Hidashida, a yakuniku (Japanese style BBQ) restaurant which has been in operation in Kurume since 1974. It is said that the restaurant's seasoned charcoal-grilled ribs are where it all started, wih the ribs quickly going from a supporting dish to the main star. Unlike typical Japanese kalbi ribs, these ribs are cooked on the bone, to be eaten heartily with two hands. Seasoned well with a sweet tare sauce to bring out the flavor to the max, this succulent meat goes perfectly with some rice and an alcoholic beverage.