"Armour Star canned ribs were patented in 1963, and, honestly, that was probably an exciting innovation at the time. The process involved packing the meat with a moisture-deficient sauce and then cooking it in the can, allowing the natural moisture of the meat to create a uniform, thickened sauce. The novelty would have been fun, if nothing else. Even today, you have to admit you'd look twice if you saw canned ribs on a shelf."
"Their ads boasted that the ribs had slim bones but lots of meat and that the sauce was not from a bottle. The meat was hickory-smoked, and the sauce had six "worldly" spices. A single can was meant to serve three to four people. From a modern perspective, you might be inclined to compare this to something like the McRib; however, the McDonald's McRib is a formed patty, whereas Armour Star ribs appear to be the real deal, just canned after cooking."
"There are a lot of canned foods no one remembers anymore, and it's often better that way. Although canned foods are ubiquitous and a staple of diets around the globe, there is a long history of fear and mistrust when it comes to them. The very nature of canning - hiding food in a metal container with no idea what it might look like until it's opened - has been a source of trepidation since canning began."
Armour Star patented canned ribs in 1963, packing 2½ pounds of hickory-smoked ribs and sauce per can. The manufacturing process packed the meat with a moisture-deficient sauce and cooked it inside the can so the meat’s natural moisture created a uniform, thickened sauce. Advertising emphasized slim bones, abundant meat, a sauce not from a bottle, and six "worldly" spices; one can was marketed to serve three to four people. The product used real ribs rather than formed patties, distinguishing it from items like the McRib. Canned foods, however, faced longstanding consumer fear and mistrust due to the concealed nature of canning.
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