Meat
Country Style Ribs
Country-style ribs are meaty strips cut from the blade end of the loin or from the shoulder, not true rib bones with intercostal meat. They are thick, often boneless or with a short blade scrap, and behave more like small roasts than spare ribs. Expect more muscle than the soft bite of baby backs. Braise, smoke, or oven-roast covered until collagen softens, then uncover to glaze. Dry rubs and sticky sauces cling well. Do not treat them as fast grill chops unless sliced thinner—the centre stays tough if rushed. Shred for sandwiches or serve as slab portions with coleslaw.
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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 4.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.3 mg
- Sodium 57.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 61.6 g
- Energy 197 kcal
- Water 61.6 g
- Protein 23.1 g
- Fat 12.6 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 40.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.82 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.37 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 361 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.82 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.37 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Country Style Ribs of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Mid-century American butchers coined “country-style ribs” to market meaty blade-end strips.
Supermarket packs made them a weeknight braise alternative to full spare-rib slabs.
Barbecue joints smoked country-style ribs for customers wanting rib flavour with fork meat.