Pork ribs

Description

Pork ribs have an intense, full flavor, a meaty texture, and distinct marbling of fat, which after long roasting or smoking gives them juiciness and depth of aroma; they appear as strips of meat attached to the bones, often with a thin layer of skin and fat. In the kitchen, they are excellent for grilling, smoking, braising, and baking, as well as being an ingredient in stews and dishes with barbecue sauces, Asian marinades, or spicy glazes; they pair well with potatoes, cabbage, salads, and hot sauces. Nutritionally, ribs are a good source of protein, B vitamins (including B12), and minerals such as iron and zinc, but they also contain a significant amount of fat and calories, so it's advisable to consume them in moderation. Raw ribs can be stored in the refrigerator at a temperature of 0–4°C for 2–3 days, and cooked ribs for 3–4 days; for longer storage, freeze tightly for 3–6 months and thaw in the refrigerator, ensuring hygiene during preparation.