Meat
Ribs
Buffalo ribs—spare, plate, or spare-rib style sections from water buffalo—carry meat between and over the bones with enough collagen to need time. The taste is richer and slightly sweeter than lean beef ribs; smoke, oven braise, or pressure cook until the meat tugs cleanly from the bone without falling into mush. Dry rubs, wet marinades, and sticky glazes all work; finish over heat to set sauce. Serve as full racks for sharing or as individual bones for street-food style plates. Trim excess exterior fat if the animal was dairy-finished and heavily covered.
Track this ingredient
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 g
- Saturated Fat 4.71 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.8 mg
- Sodium 63.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 62 g
- Energy 203 kcal
- Water 62 g
- Protein 21.5 g
- Fat 12 g
- Saturated Fat 4.71 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.09 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.09 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Ribs of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Spiced buffalo ribs were slow-cooked for markets and festive outdoor meals.
American BBQ scenes tested water-buffalo ribs as a novelty smoked protein.
Asian restaurants listed braised buffalo ribs with soy-chilli glazes.