Meat

Ribs

Camel ribs carry lean meat over large bones, with enough connective tissue to need slow cooking before the bite turns tender. Flavour is distinctive and pairs well with sweet-savoury glazes, dry spice rubs, and smoke. Young camel ribs finish faster than those from mature draft animals. Braise, smoke, or oven-cook covered until the meat tugs from the bone; finish hot to set sauce. Serve as sharing plates. Trim thick exterior fat if present, but leave a little for basting during the cook.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedGrilledRoastedSmoked

Traits

Bone InCommunalDistinctiveShareableSlow CookSticky When Glazed

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 205

Amount per 100 g

Total Fat 12 g
Saturated Fat 4.7 g
Trans Fat 0.2 g
Monounsaturated Fat 5.21 g
Polyunsaturated Fat 0.96 g
Cholesterol 67.8 mg
Sodium 63.5 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.9 g
Water 60.8 g

Detailed nutrients

Energy 205 kcal
Water 60.8 g
Protein 22.9 g
Fat 12 g
- Saturated Fat 4.7 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 0.96 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 6.24 mg
- Vitamin B5 — Pantothenic Acid 0.67 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 345 mg
- Major Minerals 344 mg
  - Calcium 25 mg
  - Sodium 63.5 mg
  - Potassium 255 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 67.8 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: 6.24 · vitamin-b5-pantothenic-acid: 0.67 · 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

Sodium: 63.53 · Potassium: 255 · Calcium: 25 · Iron: 1.5 ·

Ribs of Camel: composition reflects this culinary part relative to the whole ingredient.

History

1100SA

Outdoor feasts featured slow-cooked camel ribs over coals for communal eating.

1988AU

Australian camel meat trials included ribs for barbecue-style promotion.

2018

Gulf restaurants plated sticky-glazed camel ribs as modern heritage dishes.