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> Food Guide > Pork Ribs
PORK RIBS
Pork ribs are sections of meat cut from the rib cage. They are generally large, flat, rectangular slabs or “racks” that include ribs, intercostal meat, and layers of fat. Pork ribs have been prime, succulent barbecue fare since barbecue was invented, probably somewhere in the West Indies and possibly drawing on African roots. Although the origins of barbecue are unknown, in the United States it developed as a Southern tradition that prospered during the Civil War. Today 31% of Americans grill food at least once a week. Barbecued pork ribs prepared with special sauces and rubs are enjoyed nationwide.  VarietiesSpareribs are cut from the side or belly of the pig. Country-style ribs, cut from the loin, are meatier than spareribs, but also contain more fat. They are available boneless or bone-in. Baby back ribs, cut from the loin, are leaner and thinner than spareribs and country-style ribs. Preparation, uses, and tipsTo barbecue spareribs in the oven, place 12-ounce (340.2g) portions of spareribs in a roasting pan, and bake at 300°F (150°C) for one hour, turning after the first half hour. Drain off fat and coat both sides of the meat with barbecue sauce. Bake until tender, another 30 minutes to 1 hour. Serve sections cut with one or two ribs each. To barbecue pork ribs by the braise/grill method, braise ribs first for one hour in water or sauce, then rub them with spices or coat with sauce and place on the grill 4 inches (10cm) from the heat source and cook long enough to brown them well. To barbecue by the slow-grill method, place pork ribs, outer rib side down, over indirect heat (move coals aside or lower gas flame), cover, and cook for 1 1/2 to 2 hours or until ribs are tender. Turn halfway through the cooking time and baste with barbecue sauce during the last 15 minutes of cooking. Or, you can rub the ribs with spices and marinate them overnight before cooking them. To braise pork ribs, add oil to a large frying pan over medium-high heat and brown ribs in batches for about six minutes. Remove ribs from pan, add vegetables, spices, wine, and/or broth, and return the ribs to the pan. Cover and cook on the stove top until tender, about two hours. Nutritional HighlightsPork (country-style spareribs, braised), 3 oz. (85.05g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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