Generality
Ribs (also called points, ribs or ribs) are foods of animal origin. They contain: muscle (intercostal), adipose tissue, bone, cartilage and connective tissues.
From an economic point of view, the ribs are considered a poorly prized cut and, in the tradition of sausages, very often they represent an ingredient of cured meats.
The cuts of the ribs are obtained from the whole thoracic cage of the animal. These are the bone extensions that start from the first and reach the last thoracic vertebra of both sides.
The most common ribs are pork ( Sus scrofa domesticus ), but they can also be obtained from beef, wild boar, mutton, buffalo, etc.
Subdivision of Ribs
The cut of the ribs borders
- Above (on the back) with the cut of the loin
- Lower and rear (towards the tail) with the belly and the diaphragm
- Anteriorly (towards the head) with the throat and neck.
Not all butchers separate the entire cost from the other cuts. A typically Tuscan preparation is the carré, or the set of: loin, vertebral bones and ribs (sometimes also the fillet). Portioning the steaks of this cut (one in each vertebra) we obtain the so-called "braciole con manico" (where by handle is meant the rib).
Moreover, even the rib itself is not all the same and can be divided into 2 or 3 different parts:
- High: close to the vertebrae. It is curved, thinner and fleshy. That of pork, in English it is called baby ribs
- Medium: it is the straightest section of the coast. Less coarse and fleshy than the previous one, it is still widely used. That of pork, in English it is called spare ribs
- Lower and lower: it is not completely joined to the sternum; it is not very precious and not too widespread. Less rich in meat, it has more cartilage and connective tissues. Sometimes, it is considered an integral part of the previous one.
Each of these types of ribs lends itself to a slightly different culinary preparation technique (see below).
Nutritional Features
Ribs are foods of animal origin; they belong to the fundamental group of foods and their function in the diet is to supply proteins, certain vitamins and some mineral salts.
All ribs have a high energy intake, due to the high percentage of lipids. On the other hand, the amount of fat varies considerably based on:
- Type of animal
- Type of farming (home or industrial)
- Cut
- Degreasing level.
The ribs also have a rather significant fraction of cholesterol, but which is part of the average fat meat obtained from the same animal.
Fiber, phytic acid (or other anti-nutritional factors) and carbohydrates are obviously absent. The only source of sugar in the ribs would be glycogen, which on the other hand degrades after the death of the beast.
Compared to other meats, ribs DO NOT bring very different amounts of mineral salts and vitamins. Depending on the specific requirement, the mineral levels of iron, potassium and phosphorus are more important. As for the vitamins, the water-soluble B1 (thiamine) and PP or B3 (niacin) stand out.
The ribs do not lend themselves to all diets and to the customary diet. They have an extremely high caloric density and are supplied mainly by fats. In percentage terms, the ribs have an energy value equal to 250-350% of very thin cuts or lean fish (eg chicken breast and cod). For the above reasons, they should be excluded from the diet of the overweight subject and, more generally, should represent an alternative dish to be consumed once.
The distribution of fatty acids is variable according to the animal (species, feeding, etc.); in the case of farmed pigs (light pigs), the unsaturated ones constitute the dominant part (especially monounsaturated). Remember that saturated fats are those commonly called "bad", while unsaturated ones have a "beneficial" or "neutral" impact on the body (depending on the type of fatty acid).
The belief that the pig contains more "bad" fats than other farm animals is totally unfounded.
However, ribs cannot be used in nutrition for metabolic diseases (hypercholesterolemia, hypertension, hypertriglyceridemia, type 2 diabetes mellitus, etc.). These disorders relate directly to excess weight and, as anticipated, ribs are not suitable for the overweight diet.
The choice of the cooking system for the ribs significantly changes the nutritional content of the food. The grilled treatment allows a very high fat loss and reduces the total calories. After cooking, the weight of the meat (however also composed of water) is reduced up to 30% (excluding bone). On the other hand, as we will see later, this alternative also shows some negative aspects.
The ribs do not contain gluten and lactose, which is why they are granted in the diet for the related intolerant. On the other hand, being animal meat, they are excluded from the vegetarian and vegan philosophy.
Ribs can be cooked in various ways. The most widespread method in the world is the roast one, that is: on the grill, on the gas or electric grill, and in the oven. This cooking system favors the production of toxic and carcinogenic molecules for the stomach and intestines. Poisonous products are chemically defined as residues of the carbonization of proteins and fats, namely: polycyclic aromatic hydrocarbons, formaldehyde, acrolein, etc.
Also this health aspect contributes to the recommendation to eat ribs sporadically.
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| Chemical composition | Value for 100g | |
| Edible part | -% | |
| water | 59, 8g | |
| Protein | 15, 5g | |
| Limiting Amino Acid | - | |
| Total lipids | 23, 4g | |
| Saturated fatty acids | 7, 53g | |
| Monounsaturated fatty acids | 8, 54g | |
| Polyunsaturated fatty acids | 3, 95g | |
| Cholesterol | 80, 0mg | |
| Carbohydrates available | 0.0g | |
| Starch | 0.0g | |
| Soluble sugars | 0.0g | |
| Total fiber | 0.0g | |
| Soluble fiber | 0.0g | |
| Insoluble fiber | 0.0g | |
| Phytic acid | 0.0g | |
| Alcohol | 0.0g | |
| Power | 277, 0kcal | |
| Sodium | 81, 0mg | |
| Potassium | 242, 0mg | |
| Iron | 0, 9mg | |
| Football | 15, 0mg | |
| Phosphorus | 141, 0mg | |
| Magnesium | - mg | |
| Zinc | 2.5mg | |
| Copper | - mg | |
| Selenium | - µg | |
| Thiamine | 0, 32mg | |
| Riboflavin | 0.25mg | |
| Niacin | 4, 66mg | |
| Vitamin A retinol eq. | 0, 0μg | |
| C vitamin | 0, 0mg | |
| Vitamin E | 0, 37mg | |
Culinary uses
The ribs of any animal can be cooked in various ways:
- Grilled roast
- Baked roast
- Smoked roast
- Stewed, both as a sauce for pasta dishes and as a dish
- In cured meats, especially in sausages (raw and cooked: salami, cotechino, etc.).
The culinary destination is also chosen based on the cutting of the coasts: high, medium or low - back.
The low and rear ribs are suitable for stewing, for sauces (tagliatelle, polenta, etc.) and in stracotti (stewed with cabbage, etc.).
High and medium ribs are more or less suitable for the same recipes, although with slightly different processing times and temperatures.
The largest and most pulpy ones are a very common grill cut, but they are essentially separated from each other. If left whole, they can also be baked, but it is advisable to apply an initial cooking in foil (to be removed only 10-15 'before the conclusion). The temperature and the total time vary according to the size of the coasts and the oven.
WARNING! Grilling ribs is not as simple as cutting thinner cuts. It requires an accurate dosing of the heat and, above all with the embers, a lot of attention to avoid the "flare-ups" due to the fat burning. This effect, in addition to giving the unpleasant burning scent, produces many carcinogenic molecules of which we have already spoken.
In many Italian regions it is traditional to season the ribs before cooking. These are seasoned (or marinated, depending on the case) with: oil, a little salt, pepper, sometimes wine, fresh garlic, sometimes rind and lemon juice, and aromatic herbs (rosemary or oregano).
The intermediate cut is more suitable for cooking whole pieces. They are prepared on the grill or in the oven, with or without smoking. In Anglo-Saxon countries, the long "neckties" of ribs (which sometimes include low and rear ones) undergo a characteristic process.
First of all, they are cleansed and deprived of the internal intercostal lamina (transparent film placed on the inner side of the rib). Then, they are seasoned using a system that requires two fundamental elements:
- Adhesive that allows the dressing to be attacked
- Seasoning proper.
The first can be an oil, a solid vegetable fat (eg peanut butter) or a mustard sauce (even if more suitable for roasts).
The second is an aromatic complex that personalizes the recipe. It is a mixture of spices also known as "dry rub". Some very common ingredients are: salt, pepper, cane sugar, sweet or spicy paprika, dry garlic, dried onion, chives, cumin seeds and fennel seeds.
