Meat
Back Ribs
Back ribs are the rib bones left after a boneless ribeye or prime rib is cut away—less meat than short ribs, but excellent for sticky barbecue glazing and as a butcher’s bonus rack. Meat sits between and on top of the bones in a thinner sheet than pork baby backs’ pork equivalent. They are prized for gnawing, smoking, and sauce, not for carving thick slices. Smoke or braise until the meat yields; finish with glaze. Manage expectations on yield: much of the best rib meat left with the eye when the steak was cut.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 67.3 mg
- Sodium 57.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 62 g
- Energy 202 kcal
- Water 62 g
- Protein 21.7 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.25 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 337 mg
- Major Minerals 336 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.25 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Back Ribs of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American barbecue culture smoked beef back ribs as a by-product of boneless ribeye production.
Retail racks of beef back ribs filled summer grill aisles with sauced, smoky options.