Pork Ribs

by LadyTong | May 11, 2012 | Uncategorized | 1 comment

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

Any benefits?

• 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

Any precautions?

• Pork must be cooked thoroughly before consumption as there is still a potential risk of salmonella
• Consumption of meat must be done in moderation

Additional Information?

• Pork ribs can be kept frozen for up to 3 months
• Fresh pork ribs should be consumed within 4 days