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The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops. Occasionally, beef ribs may be referred to as country ribs; however, county-style ribs generally refer to pork instead of beef.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 247 |
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| Protein 26g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 349mg |
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| Sodium 29mg |
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| Cholesterol 93mg |
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| Serving Size 1 rib without refuse (yield from 1 cooked rib, with refuse, weighing 141g) |
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| Calories 247 |
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| Protein 27g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 297mg |
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| Sodium 60mg |
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| Cholesterol 105mg |
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| Serving Size 1 rib without refuse (Yield from 1 raw rib, with refuse, weighing 197g) |
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| Calories 140 |
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| Protein 20g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 338mg |
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| Sodium 67mg |
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| Cholesterol 74mg |
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Country-Style Ribs term - Related Content |
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| A delicious cut of beef for a festive occasion. |
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| A juicy roast with lots of flavor that is perfect to serve to guests. |
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| Easy to prepare, prime rib is a delicious dish to prepare for those special occasions. |
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| The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast. |
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| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
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Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is ... |
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Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
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Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone ... |
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Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
Knowing how to ... |
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| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
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| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
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| A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful. A rib steak is best when grilled or broiled and because of the ... |
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| The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The ... |
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| 1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate. Rib cuts ... |
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