Spareribs

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Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone. Weighing up to 5 pounds and containing 11 rib bones, Spareribs are more bone than meat with quite a bit of fat, but this cut will be meatier than a baby back rib and not as expensive. The fat contributes to the delicious flavor and tenderness of the ribs. They are best when cooked slowly so that most of the fat is dissolved and the meat becomes tender. On the inside of the Whole Sparerib there is a flap of meat referred to as the "skirt" which is typically removed prior to cooking since it often dries out quickly as the Sparerib cooks. Beef back ribs are sometimes referred to as Spareribs and lamb ribs cut from the breast are also occasionally referred to as Spareribs, but the term most often applies to pork, which are also known as whole Spareribs.

USDA Nutrition Facts

Serving Size1 rack without refuse (Yield from 1 raw rack, with refuse, weighing 1852g)
Calories277
Protein15g
Total Fat23g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium242mg
Sodium81mg
Cholesterol80mg
Serving Size1 rack
Calories361
Protein20g
Total Fat30g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium265mg
Sodium91mg
Cholesterol105mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories397
Protein29g
Total Fat30g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium320mg
Sodium93mg
Cholesterol121mg

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