Meat
Rib
Pork rib bones—after meat is trimmed for spare ribs or baby backs—still carry meat scraps, cartilage, and collagen for stock and for chewing snacks when roasted sticky. They are smaller than beef ribs and sweeten a broth quickly. Simmer for clear or cloudy stock, or glaze and roast as bar snacks. Smoke leftover bones to perfume beans. Strain carefully for fine sauces; leave cloudy for rustic soups. Once flavour is spent, compost or discard rather than endless reboiling.
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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 11.8 g
- Saturated Fat 5.22 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 66.5 mg
- Sodium 63.6 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 61.9 g
- Energy 188 kcal
- Water 61.9 g
- Protein 21.5 g
- Fat 11.8 g
- Saturated Fat 5.22 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.59 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 335 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.59 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Rib of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Butchery floors collected rib scraps for the stock pot after racking saleable ribs.
Southern American kitchens used smoked rib bones to season greens and beans.
Street-food vendors roasted glazed pork rib bones as inexpensive chewable snacks.