Pork ribs- the edible part of the carcass of a domestic pig. It is distinguished by the presence of fatty layers, as well as an extremely attractive taste and aroma. Thanks to this, pork ribs are popular in preparing a wide variety of boiled, fried and stewed dishes.

Calorie content

In 100 grams pork ribs contains about 140 kcal.

Compound

The chemical composition of pork ribs is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, vitamins (B3, B9, B12, C, E) and minerals(selenium, copper, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium).

How to cook

When preparing pork ribs, it is necessary to take into account quite specific organoleptic properties of this type of pork, namely the increased content of bone and fat tissue in it. That is why most pork rib dishes are prepared using moderate, but quite long-lasting heat exposure with steam or hot water.

The exception is those recipes that require pre-boiling or soaking. At the same time, various spices and seasonings are often added to the marinade, as well as many other food products with intense taste or aroma, ranging from onions to wine. Pre-treatment is almost a prerequisite for preparing pork ribs from old animals, since such meat is characterized not only by increased toughness, but also by less pronounced taste.

Smoked pork ribs are no less popular in cooking. Due to their intense, yet very attractive taste and aroma, they can often be found in soups, salads, sauces and cold appetizers.

How to serve

Pork ribs are usually served separately. As a supplement it is recommended to use various sauces, baked goods, salads and leafy greens. In addition, pork ribs can be served along with side dishes - boiled, stewed and fried foods from vegetables, cereals and pasta.

What goes with it?

Pork ribs go well with a huge number of foods, especially vegetables (potatoes, cabbage, legumes), mushrooms, sweet and sour and hot sauces, sauce, cheese, nuts, most herbs and spices.

How to choose

When choosing pork ribs, special attention should be paid to their appearance, first of all, to the color of the flesh. It should not be too dark, since the meat of young animals has the most attractive gastronomic properties. In adults it is distinguished by dark shades of red. Another factor in choosing pork ribs is the absence of yellowness and looseness in the fat layers, as well as the aroma, which should not show any signs of mustiness or rottenness.

Storage

IN fresh Pork ribs should be stored in the refrigerator, eaten within 3-4 days, or frozen. If frozen and at a temperature not exceeding minus 18 degrees Celsius, they can be stored for 8-10 months. In addition, pork ribs can be preserved by smoking them. However, it is not recommended to freeze them when smoked, since they may taste rancid when defrosted.

Beneficial features

The chemical composition of pork ribs is an impressive list of various biologically active substances, many of which, one way or another, have a positive effect on human health. However, the positive impact of this food product remains so only when consumed in moderation. In particular, eating pork ribs helps strengthen bone and muscle tissue, stimulates cholesterol metabolism and hormonal activity, normalizes liver function, promotes faster elimination of toxins and radionuclides, has a choleretic effect, increases resistance to significant physical activity, while ensuring faster recovery after them.

Restrictions on use

Individual intolerance, overweight, high cholesterol, cardiovascular diseases.

Every housewife realizes one day: monotony has crept into her menu. Cutlets, chicken and side dishes are repeated at regular intervals.

Household members miss the chef's talent, because talent manifests itself in new things. We invite you to expand your culinary knowledge. Let's look at the pork ribs from all sides and finally cook them!

What are pork ribs

This is the top part of the pig's breastbone. Between the middle ribs there is a layer of muscle and fat. Each pig is raised and fed differently, so the ribs are not the same in terms of meat and fat content.

Their story is simple. The poor farming families of Europe did not have enough food. They quickly realized that they could eat not only the soft parts of the pig, but also literally gnaw it down to the bone. Of course, at first they were simply fried or made into soup from the ribs. However, over time we have developed many recipes. And now we can enjoy soft and juicy ribs from the oven.

Calorie content

Calorie content of pork ribs per 100 grams of product 315–325 kcal. The same edge weight contains 14,9–15,5 grams of protein And 29–29.5 grams fat. There are no carbohydrates in pig ribs. According to these indicators, ribs differ little from pork neck.

Benefits and harms

• Pork meat is too fatty, especially the layer on the ribs. People who eat a lot of fat are more likely to die from heart disease. If you are obese or have high cholesterol, skip the ribs. Better cook your own turkey or chicken without oil.

Price

The price of pork ribs per kilogram varies from 120 to 250 rubles. This depends on factors such as:

Where can I buy

In Moscow and the regions you can buy pork ribs from such producers as:

• Russian North;
• Vertical;
• Agrocontinent;
• Agrotorg;
• Meat world.

Some manufacturers and retail chains offer you to order meat products through their website. Moreover, they will deliver them right to your doorstep. You can find out which meat shops are in your city and which of them delivers orders to your home on the Internet.

How to choose

The product is sold both in plates of 5–11 ribs, and individually. The pork ribs look big, but don't let that fool you. Between half and two-thirds of the weight comes from the bones. Therefore, buy with a reserve.

Before you buy pork ribs, ask the seller: where did they come from; what was fed to the pig; at what age was she killed? Not every seller will know this, but the absence of information is also information.

If you buy ribs at a market or retail store, ask the seller to let you touch them. Feel how big the bone is. If you have a choice, it will be better to go for ribs with a thin and flat bone, because you are paying for weight. Is the meat soft or tough? Soft meat is easier to cook and more enjoyable to eat.

How to cook

We've come to the long-awaited section - recipes. We do not force you to follow them completely. Experienced housewife he can easily add his favorite ingredient so that the dish will only become tastier. Experiment, improvise. Diversity allows us to look at the world freshly and see it in bright colors.

Fry in a frying pan

We will need:

• 1 kilogram of pork ribs;
• 2 tbsp. l. soy sauce;
• 150 grams of orange juice;
• 4 tbsp. l. honey;
• 3 tbsp. ketchup or tomato paste;
• 1 tbsp. l. mustard;
• 1 tbsp. l. Sahara;
• vegetable oil.

Cooking:

Bake in the oven with pineapple and ginger

We will need:

• 1.5 kilograms of pork ribs;
• 1 can of canned pineapple;
• 1 tbsp. l.

Rack of pork ribs rich in vitamins and minerals such as: vitamin B1 - 46.7%, choline - 15%, vitamin B6 - 15%, vitamin PP - 20.2%, phosphorus - 18.3%, cobalt - 80%, molybdenum - 18 .6%, chromium - 27%, zinc - 17.3%

What are the benefits of pork ribs?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Pork ribs are the top part of the brisket, consisting of the middle part of the ribs, the muscle layer and a small amount of fat. Ribs with a thin layer of meat are used to prepare soups, while meaty ribs are better suited for main courses. For barbecue, it is recommended to choose pork ribs that are not too fatty, but rather meaty.

Compound

IN pork ribs contains vitamins B and PP, as well as many mineral compounds: magnesium, phosphorus, zinc, iron, potassium, sodium, calcium, iodine, copper, manganese, chlorine, chromium.

Beneficial features

Pork contains a large amount of valuable protein, vitamins and minerals necessary to ensure metabolic processes in the body. Due to the high concentration of B vitamins, pork has a positive effect on the nervous system. Regular inclusion of the product in the menu helps prevent depression, stress and nervous disorders, and also helps strengthen bones and muscle tissue. Given that proper preparation and moderate consumption of pork helps maintain the functioning of the cardiovascular system.

Harm

Pork ribs are high in saturated fat, so consuming them in excess can lead to weight gain and increased blood cholesterol levels.