Meat
Ribs
Horse ribs carry lean meat over curved bones, needing moist heat or careful smoking before they become tender. Flavour is sweet and clean; glazes and spice rubs cling well once surface moisture is dried. They are less fatty than typical pork spare ribs, so basting matters. Braise covered or smoke low until the meat tugs cleanly; finish hot to set sauce. Serve as sharing bones. Trim thick exterior fat if present, but leave a film for basting.
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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 12.6 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.7 mg
- Sodium 61.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 60.5 g
- Energy 210 kcal
- Water 60.5 g
- Protein 22 g
- Fat 12.6 g
- Saturated Fat 4.95 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Ribs of Horse: composition reflects this culinary part relative to the whole ingredient.
History
French country cooks slow-cooked horse ribs for market-day meals.
Central Asian grills featured horse ribs among other traditional cuts.
Modern BBQ experiments applied beef-rib techniques to horse racks.