Ingredient Name: Pork Ribs (Fresh)
Traditional Chinese Name: 豬肋骨(zhū lèi gǔ)
What is this?
- Pork ribs is the part of the pork where the ribs are (usually in the upper chest cavity area)
- This cut contains both meat and bones
- Depending on where the ribs are cut, you can get baby back ribs or spare ribs (both are OK for soups)
- The meat in its raw state is tough and lean with some fat content (depending again how it is cut)
- When cooked, it is soft and is usually eaten with soy sauce and will fall off the bone (yum!)
How do I prepare it?
- Simply wash with cool water
- Blanching is required when used in soups
- You can cut the ribs into either singular ribs or in multiple ribs (not too large though, at most 2 bones kept together)
Where can I buy this?
- You can buy this in any supermarket
- In Asian supermarkets, you can purchase them by weight and request the size of cut you want
What is the cost?
- Pork ribs costs around $30 HKD for 200 grams
- Pork contains many nutrients (including 6 essential vitamins)
- It is a good source of iron, zinc, Vitamin B6 and protein
- It is said to be a healthier red meat substitute over beef
- This cut is lean and has a low amount of fat
- Pork must be cooked thoroughly before consumption as there is still a potential risk of salmonella
- Consumption of meat must be done in moderation
- Pork ribs can be kept frozen for up to 3 months
- Fresh pork ribs should be consumed within 4 days
This looks like the pork collar bones I bought in the U.S. They usually cost more than the other kind of pork bones. I like this better because there is less fat and easier to skim the fat in the soup. In addition, you can enjoy the lean meat which falls off the bones after you cook it for two hours or so.