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Country-style pork ribs

Calories & nutrition facts

fresh, loin, separable lean only, raw

140

calorieskcal per 100 g

Protein21 g

Carbs0 g

Fat5.6 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 140 kcal —
Protein 21 g 42%
Carbohydrate 0 g 0%
Fat 5.6 g 7%
Saturated fat 2 g 10%
Fibre 0 g 0%
Sugars 0 g —
Sodium 67 mg 3%
Cholesterol 74 mg 25%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0.5 µg 3%
Vitamin E 0.25 mg 2%
Vitamin K 0 µg 0%
Thiamin (B1) 0.39 mg 33%
Riboflavin (B2) 0.27 mg 21%
Niacin (B3) 3.1 mg 19%
Pantothenic acid (B5) 1.7 mg 35%
Vitamin B6 0.58 mg 34%
Folate (B9) 0 µg 0%
Vitamin B12 1 µg 42%
Choline 87.3 mg 16%

Minerals

Calcium 21 mg 2%
Iron 0.9 mg 5%
Magnesium 23 mg 5%
Phosphorus 204 mg 16%
Potassium 338 mg 7%
Zinc 3 mg 27%
Copper 0.08 mg 9%
Manganese 0.01 mg 1%
Selenium 34.8 µg 63%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	140	21 g	5.6 g
1 × oz	113 g	158	24 g	6.4 g
1 × rib	197 g	276	41 g	11 g
2 × oz	226 g	316	47 g	13 g
½ × oz	56.5 g	79	12 g	3.2 g
3 × oz	339 g	475	70 g	19 g
4 × oz	452 g	633	94 g	26 g

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Questions about Country-style pork ribs

What are country-style pork ribs, and do they have bones?

They are cut from the shoulder end of the loin or from the shoulder itself, so the name describes a style of cut rather than a single rib section. Some pieces are boneless; others contain a shoulder-blade bone, so look closely before cooking.

How do you cook country-style pork ribs so they turn tender?

For a reliable oven method, put them in a covered roasting dish with a splash of liquid and cook at 150 °C for about 2½–3 hours, until very tender. Uncover, brush with barbecue sauce and brown at 220 °C for 10–15 minutes; check the thickest part reaches at least 75 °C.

Can you cook country-style pork ribs on the barbecue?

Yes: cook them over indirect, medium-low heat with the lid down until tender, turning occasionally; this can take around 1½–2½ hours depending on thickness. Brush on sugary sauce only for the final 10–15 minutes so it caramelises rather than burns.

How should you store raw and cooked country-style pork ribs?

Keep raw ribs sealed on the bottom shelf of the fridge and cook them within a few days, or freeze them for longer storage. Refrigerate cooked ribs within two hours in a covered container; use within three to four days, or freeze.

What should you serve with country-style pork ribs?

Their rich, savoury flavour works well with tangy coleslaw, baked beans, cornbread or roasted potatoes. For a barbecue-style meal, add pickles or a sharp vinegar-based sauce to balance the meat.

Are country-style pork ribs fattier than pork back ribs?

In the listed figures, country-style pork ribs have 5.6 g fat per 100 g, compared with 9.8 g in pork back ribs. The cut and trimming matter, so visible fat can differ from piece to piece.

Can you use country-style pork ribs instead of pork shoulder in a recipe?

Usually, if the recipe calls for slow-cooked, tender pork: cut the ribs into chunks and braise them until they pull apart easily. They may cook faster than a whole shoulder, so start checking for tenderness after about two hours.

How can you tell when country-style pork ribs are done?

Use a meat thermometer in the thickest part, avoiding bone: pork should reach at least 75 °C. For ribs that are genuinely tender rather than merely cooked through, give them more time until a fork slides in easily.

Source: USDA FoodData Central 168305 · per 100 g · carbohydrate per EU label, fibre excluded