Pork, fresh, loin, country-style ribs, separable lean only, boneless, cooked, roasted
Whole food · Pork Products
Country-style pork loin ribs are a boneless, lean cut from the loin, roasted to a tender, juicy finish. With a rich, savory flavor and a firm yet succulent texture, they offer a substantial protein boost with minimal fat and zero carbs, making them a powerhouse for high-protein diets.
💚 Why it's loved
People love this cut for its deep, meaty flavor that's less fatty than traditional ribs but still incredibly satisfying. Its versatility allows it to shine in everything from simple roasts to complex stews and grilled dishes.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can become dry if overcooked, which is a common pitfall. To counteract this, marinate before cooking, use a meat thermometer to avoid overcooking, or baste during roasting. Those monitoring sodium intake should be mindful of pre-made rubs or marinades.
Key benefits
- Excellent source of complete protein (29.2g per 100g).
- Naturally zero carbohydrates and sugar.
- Provides essential B vitamins like thiamine and B12.
- Contains minerals such as zinc and selenium.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite the name, country-style ribs aren't actually ribs at all; they are cut from the blade end of the loin near the shoulder, containing parts of the shoulder blade bone.
Full nutrition (scales with serving)
| Water | 58.7 g |
| Energy | 219 kcal |
| Energy | 917 kj |
| Protein | 29.2 g |
| Total lipid (fat) | 11.4 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 294 mg |
| Potassium, K | 486 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 48.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.66 mg |
| Riboflavin | 0.29 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 1.6 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 100 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 0.90 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 30.0 iu |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin D3 (cholecalciferol) | 0.70 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.14 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 4.5 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 99.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.4 g |
| Lysine | 2.6 g |
| Methionine | 0.80 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.2 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 1.2 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.10 g |
FAQ
What's the difference between country-style ribs and spare ribs?
Country-style ribs are a boneless cut from the pork loin (shoulder end), while spare ribs are true ribs cut from the belly with bone-in and more fat.
How do I prevent country-style ribs from drying out?
Marinate for moisture, cook using indirect heat or a braising liquid, and always use a meat thermometer to pull them at an internal temperature of 145°F (63°C) for a juicy result.
Are these ribs keto-friendly?
Yes, with 0g carbs and 0g sugar per serving, they are an excellent choice for ketogenic and low-carb diets.