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