What Are Pork ribs and How Can I Use Them?
If pork ribs have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 148 recipes to try them in.
What are pork ribs?
Nutrition
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (219g)Where found
Pork ribs are usually found in the meats section or aisle of the grocery store or supermarket.
Food group
Pork ribs are a member of the Pork Products US Department of Agriculture nutritional food group.
How much do pork ribs weigh?
| Amount | Weight |
|---|---|
| 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 219 grams |
| 3 ounce | 85 grams |
Related
Pork Products
| In Chinese: | 排骨 | |
| British (UK) term: | ||
| en français: | côtes de porc | |
| en español: | costillas de cerdo |
Recipes using pork ribs
There are 148 recipes that contain this ingredient.
Pork Ribs in Sour Cabbage
Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.
Budget: Asian Spiced Orange Pork Ribs
Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.
Easy Barbecued Pork Ribs
Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.
Absolute Best Chinese Sticky Ribs
These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.
Hawaiian Simmered Pork
This is one of my old tried and true recipes. The original recipe card is so faded that I can hardly read it!
Barbecued Country Style Pork Ribs
Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.
Sauerkraut with Country-Style Ribs
This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.
Authentic Southern Barbecued Ribs (Secret Recipe)
Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.
Pork-Ribs in Delicious Sauce
Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.
Chili Bean & Rib Soup
Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.
Slow Cooked Ribs
Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.
Chinese Smokey Ribs
Smoke-cooked pork ribs rubbed with Chinese five-spice dry rub and glazed with sweet BBQ sauce. Fall-off-the-bone tender with Asian flavors, perfect for outdoor cooking.
Honolulu Spareribs
Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.
Vic's Spare Ribs
Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.
Hearty Ribs & Beans
Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.
Bar-B-Q Ribs
Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.
Maple-Barbecued Oven Spareribs
Oven-baked spareribs glazed with maple syrup, chili sauce, cider vinegar, and Worcestershire. Sticky, sweet, and tangy with a lacquered caramelized finish.
Basic Stock
Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.
Sweet & Sour Chili Ribs
Sweet and sour chili ribs baked low and slow with brown sugar, vinegar, ketchup, and Worcestershire sauce. Fall-off-the-bone pork ribs with a tangy, sticky glaze.
Awesome Zesty Barbecued Ribs
Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.
Southwest Riblets
Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.
