.8 kg pork ribs
Pork ribs are a good source of protein and B vitamins (particularly B12 and niacin); they are moderately high in fat, with a significant portion of saturated fat, depending on the cut and preparation method.
About
Pork ribs are the rib bones of a pig (Sus scrofa domesticus) with attached muscle tissue, obtained from the thoracic cavity. They consist of a framework of bone with intercostal muscles (meat between the ribs) and surrounding musculature that varies in thickness depending on the cut. Common varieties include spare ribs (from the lower chest), baby back ribs (from the upper loin), and St. Louis-style ribs (trimmed spare ribs). The meat is moderately tender with a mild, slightly sweet flavor that becomes richer when slow-cooked, as the collagen in the ribs converts to gelatin, creating a succulent, melt-in-the-mouth texture.
Culinary Uses
Pork ribs are a cornerstone of barbecue cuisine, particularly in American regional traditions such as Kansas City, Carolina, and Texas styles. They are typically prepared by low-and-slow smoking or roasting, often seasoned with dry rubs containing spices like paprika, brown sugar, and cayenne, then finished with barbecue sauce. Ribs are also braised in Asian cuisines—notably in Chinese red-braised preparations with soy sauce and star anise—and grilled over direct heat in Southeast Asian cooking. The long, moist cooking methods required bring out deep flavors and render the meat tender enough to separate easily from bone.