Pork Ribs

Also indexed as: Baby Back Ribs, Spareribs

Preparation, uses, and tips

Barbecue spareribs in the oven

Place 12-ounce (340.2g) portions of spareribs in a roasting pan, and bake at 300°F (150°C) for one hour, turning after the first half hour. Drain off fat and coat both sides of the meat with barbecue sauce. Bake until tender, another 30 minutes to 1 hour. Serve sections cut with one or two ribs each.

Barbecue pork ribs by the braise/grill method

Braise ribs first for one hour in water or sauce, then rub them with spices or coat with sauce and place on the grill 4 inches (10cm) from the heat source and cook long enough to brown them well.

Barbecue pork ribs by the slow-grill method

Place pork ribs, outer rib side down, over indirect heat (move coals aside or lower gas flame), cover, and cook for 1 1/2 to 2 hours or until ribs are tender. Turn halfway through the cooking time and baste with barbecue sauce during the last 15 minutes of cooking. Or, you can rub the ribs with spices and marinate them overnight before cooking them.

Braise pork ribs

Add oil to a large frying pan over medium-high heat and brown ribs in batches for about six minutes. Remove ribs from pan, add vegetables, spices, wine, and/or broth, and return the ribs to the pan. Cover and cook on the stove top until tender, about two hours.

Buying and storing tips

Pork ribs should be reddish pink. A darker red indicates acidic pork, meat that tends to be juicy and delicious but that does not keep well and must be eaten immediately. Avoid ribs that have a brown or greenish tinge or that are slimy or have an odour.

Keep raw pork ribs in their original wrapping and store them in the refrigerator, where they will keep for 2 to 3 days. Cooked pork will keep 4 to 5 days in the refrigerator. To freeze, wrap ribs well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork ribs keep in the freezer for one month. Thaw pork ribs in the refrigerator, leaving them wrapped. Ribs will take 8 to 10 hours to thaw, depending on the size and thickness of the pieces. Do not refreeze thawed pork ribs.

Varieties

Spareribs are cut from the side or belly of the pig.

Country-style ribs, cut from the loin, are meatier than spareribs, but also contain more fat. They are available boneless or bone-in.

Baby back ribs, cut from the loin, are leaner and thinner than spareribs and country-style ribs.

Nutrition Highlights

Pork (country-style spareribs, braised), 3 oz. (85.05g)
Calories: 251.6
Protein: 20.3g
Carbohydrate: 0.0g
Total Fat: 18.3g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.