Pork Ribs


Pork ribs are a type of food dish which is popular in North America and Asian cuisine and it is implemented by cooking, grilling or baking Pork and bones from a pig's ribcage - usually served with a sauce, often barbecue.


Other names: Spareribs, baby back ribs, riblets, Spare Ribs, galbi, kalbi, country style ribs
Translations: Cūkgaļas Ribas, Šonkauliukai, Coaste de porc, Svinjski rebara, Sườn heo, Żeberka wieprzowe, Varkensribbetjes, पोर्क पसलियों, Свиные ребрышки, Χοιρινό Ribs, لحم الخنزير الأضلاع, 돼지 갈비, Vepřová žebírka, Baboy buto-buto, 排骨, Costelles de porc, Svinjina rebra, Bravčová rebierka, Costolette di maiale, צלעות חזיר, Revbensspjäll, Свињетина ребра, 豚カルビ, Côtes de porc, Svineribbe, Costillas de cerdo, Свинячі реберця, Porsaankylkeä, Свински ребра

Physical Description

Boney and meaty sections of a pig's ribs

Colors: reddish in hue

Tasting Notes

Flavors: sweet, earthy, smokey
Mouthfeel: Meaty, Juicy, Smokey, Chewy, Tender
Food complements: Sweet and cool slaw, Ranch style beans, Corn, Corn bread
Wine complements: Red wine, Cabernet savignon, Merlot, Zinfandel, White wine
Beverage complements: Tea, Ginger ale, Lemonade
Substitutes: Pork roast, Pork loin, Pork belly, Beef ribs, Lamb ribs

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august, september
Buying: Pork ribs are available at all grocers and butchers.

Preparation and Use

Cook to an inside temperature of 165*



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