Every hostess once understands: monotony has crept into her menu. Cutlets, chicken and side dishes are repeated at equal intervals.

Households missed the chef's talent, because talent manifests itself in a new one. We offer to expand your culinary knowledge. Let's take a look at the pork ribs from all angles and finally cook them!

What are pork ribs

This is the upper part of the sternum of a pig. Between the middle ribs there is a layer of muscle and a fat layer. Each pig is raised and fed in its own way, therefore ribs are not the same in terms of meat and fat content.

Their story is simple. Poor farming families in Europe lacked food. They quickly realized that they could eat not only the soft parts of a pig, but literally gnaw it to the bone. Of course, at first they were simply fried or soup made from ribs. However, over time, we have a lot of recipes. And now we can enjoy the soft and juicy ribs from the oven.

Calorie content

Per 100 grams of product, the calorie content of pork ribs 315-325 kcal... The same weight of the edges contains 14,9–15,5 grams of proteins and 29-29.5 grams of fat... There are no carbohydrates in the ribs of a pig. According to these indicators, the ribs differ little from the pork neck.

Benefit and harm

• The pork meat is too fat, especially the layer on the ribs. People who eat a lot of fat are more likely to die of heart disease. If you are obese, or you have a lot of cholesterol, give up ribs. Better cook yourself a turkey or chicken without oil.

Price

For one kilogram, the price of pork ribs fluctuates from 120 to 250 rubles... It depends on factors such as:

Where can I buy

In Moscow and the regions, you can buy pork ribs from manufacturers such as:

• Russian North;
• Vertical;
• Agrocontinent;
• Agrotorg;
• Meat world.

Some manufacturers and retail chains offer you to order meat products through their website. At the same time, they will be delivered to you right to your doorstep. You can find out which butcher shops in your city and which of them delivers the order to your home, you can on the Internet.

How to choose

The product is sold both in plates of 5-11 edges, and individually. Pork ribs look big, but don't let that fool you. Half to two-thirds of the weight comes from bones. Therefore, buy with a margin.

Before you buy pork ribs, ask the seller: where they came from; what the pig was fed; at what age she was hacked to death. Not every salesperson will know this, but lack of information is also information.

If you buy ribs in the market or in a retail store, ask the seller to let you touch them. Feel how big the bone is. If you have a choice, it will be better to use ribs with thin and flat bone, because you pay for the weight. Is meat soft or tough? Soft meat is easier to cook and more enjoyable to eat.

How to cook

We got to the long-awaited section - recipes. We do not force you to follow them completely. An experienced hostess will easily add your favorite ingredient so that the dish only tastes better. Experiment, improvise. Diversity allows us to take a fresh look at the world and see it in bright colors.

Fry in a pan

We need:

• 1 kilogram of pork ribs;
• 2 tbsp. l. soy sauce;
• 150 grams of orange juice;
• 4 tbsp. l. honey;
• 3 tbsp ketchup or tomato paste;
• 1 tbsp. l. mustard;
• 1 tbsp. l. Sahara;
• vegetable oil.

Cooking:

Bake in the oven with pineapple and ginger

We need:

• 1.5 kilograms of pork ribs;
• 1 can of canned pineapples;
• 1 tbsp. l.

Pork ribs rich in vitamins and minerals such as: vitamin B1 - 46.7%, choline - 15%, vitamin B6 - 15%, vitamin PP - 20.2%, phosphorus - 18.3%, cobalt - 80%, molybdenum - 18 , 6%, chromium - 27%, zinc - 17.3%

What are the benefits of pork ribs

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Pork ribs are the edible portion of domestic pig carcasses. Differs in the presence of fatty layers, as well as an extremely attractive taste and aroma. Because of this, pork ribs are popular in the preparation of a wide variety of boiled, fried and stewed dishes.

Calorie content

100 grams of pork ribs contains about 140 kcal.

Compound

The chemical composition of pork ribs is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, vitamins (B3, B9, B12, C, E) and minerals (selenium, copper, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium ).

How to cook

When preparing pork ribs, it is necessary to take into account the rather specific organoleptic properties of this type of pork, namely the increased content of bone and adipose tissue in it. That is why most dishes of pork ribs are prepared using a moderate, but at the same time, sufficiently long-term heat exposure with steam or hot water.

The exception is those recipes in which preliminary boiling or soaking is provided. At the same time, various spices and seasonings are often added to the marinade, as well as many other food products with an intense taste or aroma, from onions to wine. Pretreatment is almost a prerequisite for the preparation of pork ribs from old animals, since such meat is characterized not only by increased rigidity, but also by less pronounced taste.

Smoked pork ribs are no less popular in cooking. Due to their intense, but at the same time very attractive taste and aroma, they can often be found in soups, salads, sauces and cold snacks.

How to serve

Pork ribs are usually served separately. It is recommended to use a variety of sauces, baked goods, salads and leafy greens as a supplement. In addition, pork ribs can be served with side dishes - boiled, stewed and fried dishes from vegetables, cereals and pasta.

What is combined with

Pork ribs go well with a huge amount of food, especially vegetables (potatoes, cabbage, legumes), mushrooms, sweet and sour and hot sauces, sauce, cheese, nuts, most spices and seasonings.

How to choose

When choosing pork ribs, special attention should be paid to their appearance, first of all, to the color of the pulp. It should not be too dark, since the meat of young animals has the most attractive gastronomic properties. In adults, it is distinguished by dark shades of red. Another factor in choosing pork ribs is the absence of yellowness and friability in the fatty layers, as well as the aroma, in which there should not be any signs of mustiness or rottenness.

Storage

Fresh pork ribs should be stored in the refrigerator and eaten within 3-4 days, or frozen. In a frozen state and at a temperature not higher than minus 18 degrees Celsius, they can be stored for 8-10 months. In addition, pork ribs can be preserved if smoked. However, it is not recommended to freeze them when smoked, as they can taste rancid when thawed.

Beneficial features

The chemical composition of pork ribs is an impressive list of various biologically active substances, many of which, in one way or another, have a positive effect on human health. However, the beneficial effects of this food product remain so only when consumed in moderation. In particular, eating pork ribs helps to strengthen bone and muscle tissues, stimulates cholesterol metabolism and hormonal activity, normalizes liver function, promotes faster elimination of toxins and radionuclides, has a choleretic effect, increases resistance to significant physical exertion, while providing faster recovery after them.

Restrictions on use

Individual intolerance, overweight, high cholesterol levels, diseases of the cardiovascular system.