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Meat & poultry

Pork ribs

Pork ribs are meat that includes bone and muscle. Cooks bake, grill, smoke, or steam them and pair them with barbecue sauce.

  • Meat
  • Gluten-free
  • No listed allergens
  • Pork

About the plain ingredient, not packaged products; general information, not medical advice. Details

Part used
Bone, muscle
Cooked most in
Europe
Top country
Portugal
Pork ribs, cooked

Photo: Gunawan Kartapranata · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use pork ribs

Typical ways to cook or use it

  • Bake
  • Grill
  • Smoke
  • Steam

Preparing it

Remove the connective tissue from the inside of the rib cage before marinating or cooking; it is hard to tenderize.

Goes well with

  • barbecue sauce

Nutrition

What 100 g of pork ribs holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 54%Fat 46%Carbohydrate 0%of the macronutrients by weight

Nutrition per 100 g of pork ribs, raw
Energy224 kcal · 936 kJ
Protein19 g
Fat16 g
of which saturated5.8 g
Carbohydrate0 g
of which sugars0 g
Fibre0 g
Sodium87 mg
Cholesterol69 mg
Nutrition per 100 g of pork ribs, raw: minerals and vitamins
Potassium247 mg
Calcium31 mg
Iron0.76 mg
Magnesium16 mg
Zinc2.5 mg
Vitamin A (RAE)7 µg
Vitamin B120.56 µg

Source: USDA FoodData Central (food 168299), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where pork ribs is cooked

3 dishes in the catalogue use pork ribs. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list pork ribs among their ingredients.

On the table

Dishes made with pork ribs

3 dishes in the catalogue use it.

  • Arròs al forn

    Spain

  • Sorrel soup

    Eastern Europe

  • Migas alentejanas

    Portugal

Dish lists come from Wikidata; a dish counts when its recorded ingredients include pork ribs.

Good to know

Diet and allergens: pork ribs in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
From: meatChecked and not found: egg, fish, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
Contains

Family

Related forms

A kind of
pork

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (3)

Around the world

What pork ribs is called

Names in 24 languages, from Wikidata.

  • Spanish

    costillas de cerdo · costilla de cerdo

  • French

    travers de porc

  • Portuguese

    Flæskesteg

  • Russian

    Корейка

  • Hebrew

    צלעות חזיר

  • Chinese

    排骨 · 豬排骨 · 豬肋骨 · 豬肋

  • Japanese

    排骨 · 排骨飯 · パイコー · 排骨麺

  • Korean

    돼지 갈비

  • Vietnamese

    Sườn nướng

  • Indonesian

    Iga babi

  • Aragonese

    Costiellas de tocín

  • Basque

    txerri saihets · txerri saiheski

Show all 24 languages

  • Cantonese

    豬扒

  • Danish

    Flæskesteg

  • Egyptian Arabic

    اضلاع لحم الخنزير

  • Esperanto

    porkripaĵo

  • Finnish

    Ribbe

  • Igbo

    Àgárá anụ ézì

  • Javanese

    Iga babi

  • Northern Frisian

    Rabstak

  • Norwegian Bokmål

    Svineribbe

  • Norwegian Nynorsk

    Ribbe · Svineribbe

  • Simplified Chinese

    排骨 · 蒜香排骨

  • Simplified Chinese (China)

    排骨

  • Swedish

    revbensspjäll

  • Traditional Chinese

    排骨

  • Traditional Chinese (Hong Kong SAR China)

    排骨

  • Traditional Chinese (Taiwan)

    排骨

  • Ukrainian

    Свінеріббе

Sources and credits

Data

Wikidata item: Q1526944

Photos

Photo: Gunawan Kartapranata · CC BY-SA 3.0 · Wikimedia Commons